Kitchen

The KITCHEN at The Boston Public Market

The KITCHEN is a community gathering place, managed by The Trustees, that is restoring the craft of seasonal cooking in Massachusetts, New England, and beyond through hands-on classes and educational experiences that celebrate the farmers and artisans of this region. Partnered with the Boston Public Market, The KITCHEN embraces a whole-food approach to eating and promotes cooking as an essential cornerstone of a sustainable food system.

The KITCHEN hosts events, classes, and workshops showcasing the bounty of New England farmers and artisans. We have public classes almost every day, for every taste, ability, and interest, including free and fee-based options:

  • Demos and tastings with local, seasonal ingredients
  • Hands-on classes showcasing different flavors and recipes with chef instruction
  • Experiences celebrating wine, beer, and cocktails
  • Workshops on various cooking styles and cultures
  • Health and wellness programs

ADDITIONAL OPPORTUNITIES:

Private Events and Classes

Looking for a unique venue for a private event, company party, or teambuilding experience? Book a private event or cooking class at The KITCHEN! Please contact kitcheninfo@thetrustees.org for more information.

Volunteer with Us

Looking for a fun way to give back to the community? Love food? Love to eat? Then consider joining our team of KITCHEN volunteers. Go here for more information.

About The Trustees

As one of the largest owners of agricultural land and the premier steward of the cultural and natural landscape of Massachusetts, The Trustees was a founding member of The Boston Public Market. The Trustees extends its leadership to transform the local food system by connecting residents and visitors back to the land and sharing the Commonwealth’s collective agrarian heritage through innovative retail and educational experiences at the Boston Public Market.

Questions? Comments? Email us at kitcheninfo@thetrustees.org

  • Cancelled -- Teens Cook: Hands-on Seasonal Cooking Class

    May 19 10-11:30AM This event has been cancelled.

    Join us in The KITCHEN for a series of cooking classes for teens & tweens ages 12-18 to learn about local food and the journey it makes from the farm to the table. In these hands-on classes, young adults will explore and taste the seasonal bounty of the region through the local vendors of the Boston Public Market. Each class will feature different cooking skills and TWO hands-on cooking experiences (two recipes). Attendees will be able to eat what they've made.

    These classes are highlight ingredients from farmers and vendors of the Boston Public Market and is taught by Jennifer Devivo, Head Chef and pioneer in the Martha's Vineyard School system working to further Farm-to-School and Sea-to-School programs throughout the state.

    Classes will be held on the following Sunday Mornings:

    • January 27 from 10:00-11:30 am
    • March 31 from 10:00-11:30 am
    • May 19 from 10:00-11:30 am
    • July 21 from 10:00-11:30 am

    January | Local in Lunch

    Nothing says “Lunch” a cup of soup & a sandwich! Learn how to figure out which vegetables are in season and cook a veggie soup from scratch using classic flavor techniques. What is a soup without a grilled cheese? Learn about locally produced cheeses from Massachusetts dairy farmers sourced from Appleton Farms – and the secrets to browning without burning!

    • Recipes: Winter Vegetable Soup and Classic Grilled cheese Sandwich.
    • Basic knife skills: slicing & dicing
    • Flavoring and seasoning soup
    • Basic recipe reading
    • Sautéing, pureeing & browning
    • Pan frying, browning

    March | Oodles of Noodles: 
    Did you know that pasta comes in many wonderful shapes and sizes and that some pastas are the perfect match with certain sauces? Learn about locally-made Massachusetts cheeses from Appleton Farms as you create classic Mac-n-cheese from scratch. We’ll also discuss what makes small-produced, pasture-raised meats better for our bodies, community and the planet as we make Spaghetti Bolognese with Chestnuts Farm meats.

    • Recipes: Classic Mac-n-Cheese and Meaty Spaghetti Bolognese
    • Creating a classic roux
    • Safe cooking and boiling
    • Proper cooking timing
    • Stovetop & oven

    May | Stir Fry 101
    What’s a nutritious and simple dinner staple we love? Stir fry! It’s so versatile and easy, and gets in our daily veggies in a snap. We’ll be talking about sourcing seasonal vegetables from your local farmer and utilizing what’s available from Stillman’s Farm and Siena Farm, plus how to source and cook chicken from Chestnut Farms and fresh shrimp from Red’s Best. Just wait until you taste our savory sauce!

    • Recipes: Stir-Fried Chicken w/ Asian Greens and Stir-Fried Shrimp w/ Snow peas & Ginger
    • Sourcing veggies, meats and seafood
    • Creating sauces
    • Knife skills: slicing, dicing
    • Sautéing and high heat cooking

    July | Burger Basics
    Everyone’s favorite: Burgers! Learn how to cook a classic diner style beef burger, plus a healthy and delicious veggie burger on the stovetop. We’ll discuss what makes small-produced, pasture-raised meats better for our bodies, community and the planet as we source beef from Chestnut Farm.

    • Sourcing meats
    • Meats vs. meat substitutes
    • High heat cooking
    • Searing, browning
    • Flavor profiles

    Parents: Please plan to drop your child off at the KITCHEN and return to pick them at the conclusion of class. You will be required to sign a liability form at the beginning of each class.

    Classes are deliberately small (max 16 attendees) so please register in advance to guarantee your spot.

    IF YOUR CHILD HAS A FOOD ALLERGY, please email kitcheninfo@thetrustees.org and provide details of what foods to avoid.

    Tickets: $36 for Trustees members and $45 for General Tickets (non-members). Join The Trustees and receive 20%-50% off all classes, workshops, and events at The KITCHEN and all Trustees properties.

    About Chef Jenny Devivo:

    Jenny Devivo is the Head Chef and Cafeteria Director for the Up Island Regional School District on the island of Martha’s Vineyard. Since the food program’s inception in September of 2011, Jenny has made it her mission to source local food for the school’s daily lunches. Part of that dedication is about fostering real relationships with local food purveyors, farmers, and fisherman alike. Jenny has pioneered several Farm and Sea to School programs and continues to teach local food driven cooking workshops throughout New England. Through her leadership, she has formed meaningful alliances which enable her to teach students how their food makes its way into their delicious lunches.

    Cancelled -- Teens Cook: Hands-on Seasonal Cooking Class

    This event has been cancelled. Join us in The KITCHEN for a series of cooking classes for teens & tweens ages 12-18 to learn about local food and the journey it makes from the farm to the table. In these hands-on classes, young adults will explore and taste the seasonal bounty of the region through the local vendors of the Boston Public Market. Each class will feature different cooking skills and TWO hands-on cooking experiences (two recipes). Attendees will be able to eat what they've made. These classes are highlight ingredients from farmers and vendors of the Boston Public Market and is taught by Jennifer Devivo, Head Chef and pioneer in the Martha's Vineyard School system working to further Farm-to-School and Sea-to-School programs throughout the state. Classes will be held on the following Sunday Mornings: January 27 from 10:00-11:30 am March 31 from 10:00-11:30 am May 19 from 10:00-11:30 am July 21 from 10:00-11:30 am January | Local in Lunch Nothing says “Lunch” a cup of soup & a sandwich! Learn how to figure out which vegetables are in season and cook a veggie soup from scratch using classic flavor techniques. What is a soup without a grilled cheese? Learn about locally produced cheeses from Massachusetts dairy farmers sourced from Appleton Farms – and the secrets to browning without burning! Recipes: Winter Vegetable Soup and Classic Grilled cheese Sandwich. Basic knife skills: slicing & dicing Flavoring and seasoning soup Basic recipe reading Sautéing, pureeing & browning Pan frying, browning March | Oodles of Noodles:  Did you know that pasta comes in many wonderful shapes and sizes and that some pastas are the perfect match with certain sauces? Learn about locally-made Massachusetts cheeses from Appleton Farms as you create classic Mac-n-cheese from scratch. We’ll also discuss what makes small-produced, pasture-raised meats better for our bodies, community and the planet as we make Spaghetti Bolognese with Chestnuts Farm meats. Recipes: Classic Mac-n-Cheese and Meaty Spaghetti Bolognese Creating a classic roux Safe cooking and boiling Proper cooking timing Stovetop & oven May | Stir Fry 101What’s a nutritious and simple dinner staple we love? Stir fry! It’s so versatile and easy, and gets in our daily veggies in a snap. We’ll be talking about sourcing seasonal vegetables from your local farmer and utilizing what’s available from Stillman’s Farm and Siena Farm, plus how to source and cook chicken from Chestnut Farms and fresh shrimp from Red’s Best. Just wait until you taste our savory sauce! Recipes: Stir-Fried Chicken w/ Asian Greens and Stir-Fried Shrimp w/ Snow peas & Ginger Sourcing veggies, meats and seafood Creating sauces Knife skills: slicing, dicing Sautéing and high heat cooking July | Burger BasicsEveryone’s favorite: Burgers! Learn how to cook a classic diner style beef burger, plus a healthy and delicious veggie burger on the stovetop. We’ll discuss what makes small-produced, pasture-raised meats better for our bodies, community and the planet as we source beef from Chestnut Farm. Sourcing meats Meats vs. meat substitutes High heat cooking Searing, browning Flavor profiles Parents: Please plan to drop your child off at the KITCHEN and return to pick them at the conclusion of class. You will be required to sign a liability form at the beginning of each class. Classes are deliberately small (max 16 attendees) so please register in advance to guarantee your spot. IF YOUR CHILD HAS A FOOD ALLERGY, please email kitcheninfo@thetrustees.org and provide details of what foods to avoid. Tickets: $36 for Trustees members and $45 for General Tickets (non-members). Join The Trustees and receive 20%-50% off all classes, workshops, and events at The KITCHEN and all Trustees properties. About Chef Jenny Devivo: Jenny Devivo is the Head Chef and Cafeteria Director for the Up Island Regional School District on the island of Martha’s Vineyard. Since the food program’s inception in September of 2011, Jenny has made it her mission to source local food for the school’s daily lunches. Part of that dedication is about fostering real relationships with local food purveyors, farmers, and fisherman alike. Jenny has pioneered several Farm and Sea to School programs and continues to teach local food driven cooking workshops throughout New England. Through her leadership, she has formed meaningful alliances which enable her to teach students how their food makes its way into their delicious lunches.

    May 19
  • Pasta Making Workshop with Law of Pasta

    Learn how to make pasta from scratch with Law of Pasta! Formerly called Nella Pasta Workshop, this hands-on pasta making workshop is still led by the famous Chef Avery (@law_of_pasta), the founder / owner of Law of Pasta in The Boston Public Market. Chef Avery will teach you how to make a fresh pasta dough by hand using premium ingredients, roll it into sheets, and learn different pasta shapes (ex: pappardelle, linguine, farfalle, strozzapretti, etc.). Avery will then demo a seasonal dish with handmade fettuccine and ingredients sourced from Boston Public Market farmers and artisans. Attendees will then all eat together! We'll send you home with the pasta you’ve created (about a pound). But what’s a pasta class without wine? Not to worry - The Massachusetts Wine Shop will provide tastes of local New England wines that pair perfectly with pasta and the recipe we’ll be making. Avery has taught pasta making classes at The KITCHEN at the Boston Public Market for more than two years, and is our most requested chef and a favorite of our guests, young and old. Sign up for one of his classes or catch him at the Law of Pasta shop; he'll usually be sporting a bowtie! Dates: Sunday, April 14 from 4:00-6:00 pm Sunday, April 28 from 4:00-6:00 pm Wednesday, May 1 from 6:00-8:00 pm Sunday, May 5 from 4:00-6:00 pm Sunday, May 19 from 4:00-6:00 pm Saturday, May 25 from 5:00-7:00 pm Saturday, June 1 from 1:00-3:00 pm Sunday, June 2 from 4:00-6:00 pm Sunday, June 9 from 4:00-6:00 pm Sunday, June 16 from 4:00-6:00 pm Sunday, June 30 from 4:00-6:00 pm The KITCHEN at The Boston Public Market100 Hanover StreetBoston, MA 02108 Attendees MUST purchase a ticket to attend this class. It is recommended that your sign up far in advance because this popular class will sell out! Please notify us of any allergies or food preferences and we will try to accommodate them as best we can. Pasta dish can be made vegetarian upon request. Any questions or preferences please reach out to kitcheninfo@thetrustees.org. Our hands-on cooking classes are structured as a group learning experience; you’ll work with other students to create a seasonal meal led by our professional chef instructors. We focus on learning new cooking styles and techniques to increase your confidence and enjoyment in your own kitchen. Here are a few things to know before booking a class with us: Each class is centered on the local, seasonal farmers and artisans of the Boston Public Market, so menus may change slightly based on what’s available the day of the event. Classes are usually between 2 and 2.5 hours long, unless otherwise noted. Please be prepared to be on your feet, standing at a table, and cooking for the duration of class. We recommend comfortable, non-slip, and closed-toe shoes. Costs: $56 per Trustees of Reservations member and $70 per nonmember. Members must bring their current member card and number. Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. Join here. About Law of Pasta and Chef Avery Avery Perry started as one of the partners of the former Nella Pasta shop, and recently launced his very own handmade pasta shop at the Boston Public Market. Law of Pasta is all about the beauty of fresh, handmade pastas in a variety of shapes and flavors using locally sourced veggies, herbs and ancient grains along with take-and-go lunch and dinner options. Avery will always make traditional pasta, but as the self proclaimed "Mad Scientist" of the culinary world, he often jumps out the box and creates unique flavor profiles that will leave you anticipating your next trip to the Boston Public Market. Avery has taught pasta making classes at The KITCHEN at the Boston Public Market for more than two years, and is our most requested chef and a favorite of our guests, young and old. Sign up for one of his classes or catch him at the Law of Pasta shop; he'll usually be sporting a bowtie!

    May 19
  • Baking School: Essential Breads with Chef Cleo

    Go back to school and learn how to bake with Chef Cleo Bell at The KITCHEN at The Boston Public Market! In this lively, hands-on cooking class you’ll learn the essential science and techniques to creating perfect baked goods. In each class, participants will create enough of each baked good to enjoy at the end of class and bring home extras to share. Attendees will also enjoy a wine tasting of three local wines from the Massachusetts Wine Shop as they knead, mix, taste, and bake each scrumptious recipe. Baking School is scheduled for Sundays from 1:00-3:00 pm, unless otherwise noted. Breads of Italy: Focaccia and Olive Loaf Dates: April 28, May 19, May 26, June 2, June 9, and June 30 Do as the Roman's do, and enjoy bread with every meal! We'll warm you up this winter with a bread making class focused on the classic savory breads of Italy. Get your hands in some dough and make an Italian Focaccia Pomodoro, plus a Rosemary Olive Loaf. Attendees will make one (1) focaccia and one (1) olive loaf to take home. About Baking School Our hands-on baking classes are structured as a group learning experience; you’ll work with other students to create a seasonal meal led by our professional chef instructors. We focus on learning new styles and techniques to increase your confidence and enjoyment in your own kitchen. Here are a few things to know before booking a class with us: During each class, you’ll learn 2 recipes and you’ll work with between 2 and 4 other students to create each one. Classes are usually between 2 and 2.5 hours long, unless otherwise noted. Please be prepared to be on your feet, standing at a table, and cooking for the duration of class. We recommend comfortable, non-slip, and closed-toe shoes. Tickets: $52 for Trustees member and $65 for Non-Trustees Members. Members must bring their current member card and number. Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. About Chef Cleo Bell Cleo Bell is the Educaton and Operations Manager at the KITCHEN at the Boston Public Market. Cleo has a degree in Anthropology from McGill University and she has been cooking professionally for almost ten years in Washington, D.C., Maine, and Massachusetts. She gets her inspiration for new menus from the farmers and artisans at the Boston Public Market and she is passionate about teaching people how to cook using local ingredients, especially fruits and vegetables. She believes that in learning how to cook, we also learn how to better care for our bodies, our friends and families, and the environment.

    May 19
  • Farm-to-KITCHEN Cooking Class: Spring in New England Comfort Food

    When the first buds of spring start to push their way through the cold New England ground, we can't help but think of all the tasty delicacies that will be making their way to Boston Public Market farmers - asparagus, tender baby greens, ramps and fiddleheads, and farm-fresh eggs, lamb and chicken! This Farm-to-KITCHEN New England Comfort Foods class draws upon the local produce of Massachusetts and highlights the region's rich food traditions and cultures. Learn new culinary techniques, deepen your recipe bench, and hone your cooking skills, all while working with some of the best local produce Massachusetts has to offer, sourced from the farmers and artisans of the Boston Public Market. We welcome all skill-levels. If you can't stand the cold, get into The KITCHEN! In this lively, hands-on cooking class you’ll learn how to utilize the produce and products of the farmers and artisans of the Boston Public Market. Guided by Chef Cleo you’ll create an exciting three-course meal based on seasonal, local food, and increase your comfort in the kitchen through new knife skills, techniques, and flavor profiles. In addition to learning a new cooking style, you'll enjoy tastes of three local New England wines that pair perfectly with recipes we’ll be making, courtesy of The Massachusetts Wine Shop. Come ready to roll up your sleeves and get cooking! See below the dates, times and menus. Dates: Tuesday, April 2 from 6:00-8:00 pm | Menu #1 Tuesday, April 16 from 6:00-8:00 pm | Menu #1 Tuesday, April 23 from 6:00-8:00 pm | Menu #1 Tuesday, May 21 from 6:00-8:00 pm | Menu #2 Tuesday, June 18 from 6:00-8:00 pm | Menu #2 Tuesday, June 25 from 6:00-8:00 pm | Menu #2 Menu #1 Blanched Stillman's Farms asparagus with a perfect Chestnut Farm poached egg and lemon-herb bread crumbs Chestnut Farms lamb meatballs with ramps and peas, fresh-made pasta from Law of Pasta Profiteroles with Crescent Ridge ice cream and Taza Chocolate ganache This menu can be made vegetarian, but not vegan or gluten free. Please email kitcheninfo@thetrustees.org to let us know if you need a vegetarian order or to alert us to any allergies. Please note that The KITCHEN is not a certified allergy-free kitchen and cross contamination is possible. Menu #2 Everything bagel crackers with roasted red pepper and feta dip ("htipiti") Pastrami-spiced, crispy-skin Chestnut Farms chicken, spring garlic vegetable succotash Amaretti Cookies with Q's nuts and lemon glaze This menu can be made vegetarian, but not vegan or gluten free. Please email kitcheninfo@thetrustees.org to let us know if you need a vegetarian order or to alert us to any allergies. Please note that The KITCHEN is not a certified allergy-free kitchen and cross contamination is possible. Our hands-on cooking classes are structured as a group learning experience; you’ll work with other students to create a seasonal meal led by our professional chef instructors. We focus on learning new cooking styles and techniques to increase your confidence and enjoyment in your own kitchen. Here are a few things to know before booking a class with us: Each class is centered on the local, seasonal farmers and artisans of the Boston Public Market, so menus may change slightly based on what’s available the day of the event. During each class, you’ll learn 2 or 3 recipes, you’ll work with between 2 and 4 other students to create each one, and you’ll enjoy a plentiful taste of each. Classes are usually between 2 and 2.5 hours long, unless otherwise noted. Please be prepared to be on your feet, standing at a table, and cooking for the duration of class. We recommend comfortable, non-slip, and closed-toe shoes. Tickets: $60 for Trustees member and $75 for Non-Trustees Members. Members must bring their current member card and number. Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. About Chef Cleo Bell Cleo was born and raised in Washington, DC. She attended McGill University in Montreal and has a BA in Cultural Anthropology. After graduating, she moved back to DC and began working at local restaurants, such as Againn, a British Isles-inspired gastro-pub and Komi, a high-end Mediterranean restaurant. She has spent 2 summers as the Head Chef for the Hog Island National Audubon Society summer camp in Maine, working with local farms to bring fresh food to the Island and to happy campers. Cleo is thrilled to have the opportunity to cook and teach at Boston Public Market, with the whole Market to source from and the whole of Boston to serve.  At first glance, it might seem a strange road from cultural anthropology to cooking, but food and cooking are integral to the expression and transference of culture. As they say: culture begins at the table. By concentrating on serving local, sustainable foods, Cleo hopes to elevate the experience of the diner and to make a positive impact on the local food community. 

    May 21
  • Mixology Class with Short Path Distillery

    Get schooled on how to make craft cocktails with our friends at Short Path Distillery, makers of tasty spirits, hatched in Everett, Mass. In these classes, we'll put a spin on three classic cocktails using Short Path Distillery spirits. Join us to learn the science of distilling, how to easily pair flavors and ​replicate the results at home. Let Short Path walk you through each cocktail; you’ll learn all about ingredients, fancy garnishes, necessary tools, and simple tweaks to update classic recipes. And finally, you’ll work in teams to practice making all three cocktails and will sample your creations! January, February, and March Cocktails: Jungle Bird: Rosid, Tripple Sec, Pineapple, Lime, Simple Winter Gin Fizz: Winter Gin, Ouzo, Simple, Lemon, Egg White, Soda Water SPD Classic Martini: Flagship Gin, Thyme Infused Americano Blanc, Olive Brine April, May, and June Cocktails: South Side: Flagship Gin, Lemon, Simple, Mint, Soda Water Spring Martini: Spring Gin, Elderflower, Vermouth Pink Lady: Rosid, Triple Sec, Lime, Simple Along with the cocktails we will also provide a local cheese and snack board from Appleton Farms, the Boston Public Market's purveyer of over 100 Massachusetts cheeses! Dates: Friday, March 22 from 6:00-7:30 pm Friday, April 26 from 6:00-7:30 pm Saturday, April 27 from 5:00-6:30 pm Friday, May 3 from 6:00-7:30 pm Friday, May 24 from 6:00-7:30 pm Saturday, June 22 from 5:00-6:30 pm Friday, June 28 from 6:00-7:30 pm Tickets: $47 per Trustees member and $59 per nonmember. Members must bring their current member card and number. Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. Join here. Photo credit: Adem Detour insta @adamdetour About Short Path Distilling By combining old-world distilling techniques with a new-world, chemistry-based approach to spirit development, here at Short Path Distillery we're marrying the art of distilling with the science of taste — and creating unique spirits that represent the best of both worlds. We’re using locally sourced and organic ingredients wherever possible to reflect our commitment to our community and our customers. And we’re handcrafting our spirits in small batches to deliver an engaging experience that starts conversations. We believe in making connections: connecting with our community, connecting with our customers, connecting with the world around us, and connecting distilling’s past with its future. Boston’s rich history and its embrace of innovation serve as inspiration for our products. About Jessica Solomon Jessica comes to us all the way from Williamtown, Ma where she started her career in Hospitality over 15 years ago. After moving to Boston after college she quickly became immerse in Boston's growing Hospitality scene. She has had the pleasure of being a part of several bar teams around the city, including Yvonnes & Citizen Public House and mostly recently she was running the cocktail program at Brick and Mortar. She joined the Short Path Distillery team at the end of the summer and is thrilled to be working with a such a great group of people in producing spirits close to home. Her favorite cocktail is a 50/50 Gin Martini.

    May 24
  • KITCHEN Master Class: Steak Three-Ways | Deluxe Class

    Conquer your kitchen with these deep-dive classes! Each KITCHEN Master Class will focus on a different type of food to teach you about sourcing, preparing, seasoning and cooking each recipe to perfection. Cooking skills of all levels are welcome! KITCHEN Master Class: Steak Three-Ways is a deluxe class. You'll eat your fill of the highest quality steak available; pasture-raised without hormones or antibiotics by the friendly folks at Chestnut Farms in Hardwick, MA. In this lively, hands-on cooking class you’ll learn how to utilize the produce and products of the farmers and artisans of the Boston Public Market. Guided by Chef Jen you’ll create an exciting three-course meal based on seasonal, local food, and increase your comfort in the kitchen through new knife skills, techniques, and flavor profiles. In addition to learning a new cooking style, you'll enjoy tastes of three local New England wines that pair perfectly with recipes we’ll be making, courtesy of The Massachusetts Wine Shop. Come ready to roll up your sleeves and get cooking! Dates: Saturday, April 27 from 1:00-3:00 pm Saturday, May 25 from 1:00-3:00 pm Saturday, June 15 from 1:00-3:00 pm Sunday, June 16 from 1:00-3:00 pm Menu: Master Steak: Learn about different cuts and how to season and prepare them. This class is partnered with Chestnut Farms. Hanger steak with red wine pan sauce and crispy Siena Farms smashed potatoes Steakhouse-style sear roasted ribeye with blue cheese compound butter made with Appleton Farms dairy Chipotle and honey-marinated skirt steak tacos with seared onions, fresh Appleton Farms cheese and Alex’s hot sauce Unfortunately, we cannot accommodate vegetarian or vegan requests; however, we can make this menu gluten free. Please email kitcheninfo@thetrustees.org to request a gluten free option or to inquire about allergies. Please note that The KITCHEN is not a gluten-free or allergy-free facility and that there is always a slight risk of cross-contamination. Our hands-on cooking classes are structured as a group learning experience; you’ll work with other students to create a seasonal meal led by our professional chef instructors. We focus on learning new cooking styles and techniques to increase your confidence and enjoyment in your own kitchen. Here are a few things to know before booking a class with us: Each class is centered on the local, seasonal farmers and artisans of the Boston Public Market, so menus may change slightly based on what’s available the day of the event. During each class, you’ll learn 2 or 3 recipes, you’ll work with between 2 and 4 other students to create each one, and you’ll enjoy a plentiful taste of each. Classes are usually between 2 and 2.5 hours long, unless otherwise noted. Please be prepared to be on your feet, standing at a table, and cooking for the duration of class. We recommend comfortable, non-slip, and closed-toe shoes. Tickets: $68 for Trustees member and $85 for Non-Trustees Members. Members must bring their current member card and number. Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN.   About Chef Jennifer Heilig Jennifer Heilig is a trained chef, culinary educator, and owner of For The Table cooking school. She has cooked professionally for over 15 years. Jen teaches group, private, and corporate cooking classes in and around Boston, Massachusetts. Cooking has been Jen’s lifelong passion. After graduating from Smith College, she dove into the kitchen life as the personal chef for a college president for several years. Work in the business world followed, but cooking remained a central part of her life, and she eventually left her desk job to focus on food. She graduated from the Cambridge School of Culinary Arts with high honors and received the school’s Julia Child Award. She has worked at a number of restaurants in and around Boston and on Cape Cod, including Legal Harborside and State Street’s executive dining room. Jen founded For The Table cooking school to bring hands-on classes to home cooks of all levels. Her mission is to help people enjoy cooking and to cook at home more often. Her classes range from cooking techniques and fundamentals to ingredient- and cuisine-focused favorites. She is proud to be part of the Boston Public Market community and to teach and cook in The KITCHEN with the fresh, local bounty of New England.

    May 25
  • Pasta Making Workshop with Law of Pasta

    Learn how to make pasta from scratch with Law of Pasta! Formerly called Nella Pasta Workshop, this hands-on pasta making workshop is still led by the famous Chef Avery (@law_of_pasta), the founder / owner of Law of Pasta in The Boston Public Market. Chef Avery will teach you how to make a fresh pasta dough by hand using premium ingredients, roll it into sheets, and learn different pasta shapes (ex: pappardelle, linguine, farfalle, strozzapretti, etc.). Avery will then demo a seasonal dish with handmade fettuccine and ingredients sourced from Boston Public Market farmers and artisans. Attendees will then all eat together! We'll send you home with the pasta you’ve created (about a pound). But what’s a pasta class without wine? Not to worry - The Massachusetts Wine Shop will provide tastes of local New England wines that pair perfectly with pasta and the recipe we’ll be making. Avery has taught pasta making classes at The KITCHEN at the Boston Public Market for more than two years, and is our most requested chef and a favorite of our guests, young and old. Sign up for one of his classes or catch him at the Law of Pasta shop; he'll usually be sporting a bowtie! Dates: Tuesday, March 26 from 6:00-8:00 pm Sunday, March 31 from 4:00-6:00 pm Thursday, April 4 from 6:00-8:00 pm Saturday, April 6 from 1:00-3:00 pm Sunday, April 14 from 4:00-6:00 pm Sunday, April 28 from 4:00-6:00 pm Sunday, May 5 from 4:00-6:00 pm Sunday, May 19 from 4:00-6:00 pm Saturday, May 25 from 5:00-7:00 pm Saturday, June 1 from 1:00-3:00 pm Sunday, June 2 from 4:00-6:00 pm Sunday, June 9 from 4:00-6:00 pm Sunday, June 16 from 4:00-6:00 pm Sunday, June 30 from 4:00-6:00 pm The KITCHEN at The Boston Public Market100 Hanover StreetBoston, MA 02108 Attendees MUST purchase a ticket to attend this class. It is recommended that your sign up far in advance because this popular class will sell out! Please notify us of any allergies or food preferences and we will try to accommodate them as best we can. Pasta dish can be made vegetarian upon request. Any questions or preferences please reach out to kitcheninfo@thetrustees.org. Our hands-on cooking classes are structured as a group learning experience; you’ll work with other students to create a seasonal meal led by our professional chef instructors. We focus on learning new cooking styles and techniques to increase your confidence and enjoyment in your own kitchen. Here are a few things to know before booking a class with us: Each class is centered on the local, seasonal farmers and artisans of the Boston Public Market, so menus may change slightly based on what’s available the day of the event. Classes are usually between 2 and 2.5 hours long, unless otherwise noted. Please be prepared to be on your feet, standing at a table, and cooking for the duration of class. We recommend comfortable, non-slip, and closed-toe shoes. Costs: $56 per Trustees of Reservations member and $70 per nonmember. Members must bring their current member card and number. Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. Join here. About Law of Pasta and Chef Avery Avery Perry started as one of the partners of the former Nella Pasta shop, and recently launced his very own handmade pasta shop at the Boston Public Market. Law of Pasta is all about the beauty of fresh, handmade pastas in a variety of shapes and flavors using locally sourced veggies, herbs and ancient grains along with take-and-go lunch and dinner options. Avery will always make traditional pasta, but as the self proclaimed "Mad Scientist" of the culinary world, he often jumps out the box and creates unique flavor profiles that will leave you anticipating your next trip to the Boston Public Market. Avery has taught pasta making classes at The KITCHEN at the Boston Public Market for more than two years, and is our most requested chef and a favorite of our guests, young and old. Sign up for one of his classes or catch him at the Law of Pasta shop; he'll usually be sporting a bowtie!

    May 25
  • Cancelled -- Kids in The KITCHEN

    May 25 10-11AM This event has been cancelled.

    Join us in The KITCHEN for a series of cooking classes for kids ages 6-12 to learn about local food and the journey it makes from the farm to the table. In these hands-on classes, kids explore and taste the seasonal bounty of the region through the local vendors of the Boston Public Market.

    These classes are held in collaboration with vendors in the Boston Public Market and are taught by market vendor cooks or farmers who tell first-hand stories about where the ingredients are sourced and how they are grown/made.

    Classes will be held on the following Saturday mornings from 10:00 am to 11:00 am:

    • April 27
    • May 18
    • May 25
    • June 15
    • June 22

    Please go here for the topic for each class.

    Parents: You are welcome to stay and watch the activity during the class. If you would like to leave your kids in the KITCHEN without you, please do not leave the Boston Public Market, and please plan to pick them up promptly after the 1-hour class has concluded.

    Classes are deliberately small (max 12 kids) so please register in advance to guarantee your spot.

    IF YOUR CHILD HAS A FOOD ALLERGY, please email kitcheninfo@thetrustees.org and provide details of what foods to avoid.

    Tickets: $9 for Trustees members and $15 for General Tickets (non-members). Join The Trustees and receive 20%-50% off all classes, workshops, and events at The KITCHEN and all Trustees properties. Scholarships available. Please email kitcheninfo@thetrustees.org to inquire about scholarships.

    Cancelled -- Kids in The KITCHEN

    This event has been cancelled. Join us in The KITCHEN for a series of cooking classes for kids ages 6-12 to learn about local food and the journey it makes from the farm to the table. In these hands-on classes, kids explore and taste the seasonal bounty of the region through the local vendors of the Boston Public Market. These classes are held in collaboration with vendors in the Boston Public Market and are taught by market vendor cooks or farmers who tell first-hand stories about where the ingredients are sourced and how they are grown/made. Classes will be held on the following Saturday mornings from 10:00 am to 11:00 am: April 27 May 18 May 25 June 15 June 22 Please go here for the topic for each class. Parents: You are welcome to stay and watch the activity during the class. If you would like to leave your kids in the KITCHEN without you, please do not leave the Boston Public Market, and please plan to pick them up promptly after the 1-hour class has concluded. Classes are deliberately small (max 12 kids) so please register in advance to guarantee your spot. IF YOUR CHILD HAS A FOOD ALLERGY, please email kitcheninfo@thetrustees.org and provide details of what foods to avoid. Tickets: $9 for Trustees members and $15 for General Tickets (non-members). Join The Trustees and receive 20%-50% off all classes, workshops, and events at The KITCHEN and all Trustees properties. Scholarships available. Please email kitcheninfo@thetrustees.org to inquire about scholarships.

    May 25
  • Superfood Society Chats with Jennifer Hanway

    Join Holistic Nutritionist and Wellness Expert Jennifer Hanway for the Lightest Brightest You Lecture Series - these free, open to all monthly workshops focus on this years most important health and wellness topics you need to know about to enliven your lightest, brightest you. From gut health to hormone balance, clean eating to stress and sleep you’ll learn from one of Boston’s most respected holistic health experts, meet like minded individuals, and leave with practical takeaways you can implement immediately. Sunday, May 26th | 10-11AM | Slow Down to Speed Up In this brand-new workshop Holistic Nutritionist Jennifer Hanway and Human Performance Expert Tim Hanway will teach you why doing less is the key to achieving more in all areas of your life. You will learn: How to simplify your diet and workout smarter, not harder to achieve your longed-for health goals Why you should ‘rest and reset’ more than ‘go hard or go home’ How to halve your ‘to-do’ list but get twice as much done Why you should measure “attentional units”, not time, to leverage your most productive times of the day.  Sunday, June 30th | 10-11 AM | The Skinny on Sugar Are you a sucker for the sweet stuff? Join Holistic Nutritionist Jennifer Hanway, for this FREE informative and empowering workshop on quitting sugar for good. You will learn: Why quitting sugar is the best thing you can do for your health this year, and how eliminating it from your diet can reduce your risk of chronic disease, help you lose fat, make you look younger and reduce your stress levels The pain-free way to sugar detox How to live sugar-free in a processed world Which sweet treats are actually good for your health Cost: FREE! Make sure to RSVP so we can know how many to expect.   About Jennifer Hanway Jennifer Hanway is a Holistic Nutritionist, Bio Signature Modulation Practitioner and Personal Trainer. Rooted in science and infused with her renowned British wit, Jenny strives to create an inspiring and rewarding experience for those seeking to better their lives through improved health. From running bikini bootcamps at Amansala in Tulum to being a founding team member and Master Trainer at Barre Core, London’s first barre studio, Jenny’s trustworthy demeanour and undeniable results have made her the go-to in Holistic Nutrition for clients including the British Royal Family and Hollywood A-list. Jenny is a sought after Wellness Speaker (previous engagements include SXSW and the W.E.L.L. Summit), and Wellness Writer (previous publications include Hip and Healthy, The Bod Edit, The Daily Telegraph, and W.E.L.L. Insiders).

    May 26
  • Baking School: Essential Breads with Chef Cleo

    Go back to school and learn how to bake with Chef Cleo Bell at The KITCHEN at The Boston Public Market! In this lively, hands-on cooking class you’ll learn the essential science and techniques to creating perfect baked goods. In each class, participants will create enough of each baked good to enjoy at the end of class and bring home extras to share. Attendees will also enjoy a wine tasting of three local wines from the Massachusetts Wine Shop as they knead, mix, taste, and bake each scrumptious recipe. Baking School is scheduled for Sundays from 1:00-3:00 pm, unless otherwise noted. Breads of Italy: Focaccia and Olive Loaf Dates: April 28, May 19, May 26, June 2, June 9, and June 30 Do as the Roman's do, and enjoy bread with every meal! We'll warm you up this winter with a bread making class focused on the classic savory breads of Italy. Get your hands in some dough and make an Italian Focaccia Pomodoro, plus a Rosemary Olive Loaf. Attendees will make one (1) focaccia and one (1) olive loaf to take home. About Baking School Our hands-on baking classes are structured as a group learning experience; you’ll work with other students to create a seasonal meal led by our professional chef instructors. We focus on learning new styles and techniques to increase your confidence and enjoyment in your own kitchen. Here are a few things to know before booking a class with us: During each class, you’ll learn 2 recipes and you’ll work with between 2 and 4 other students to create each one. Classes are usually between 2 and 2.5 hours long, unless otherwise noted. Please be prepared to be on your feet, standing at a table, and cooking for the duration of class. We recommend comfortable, non-slip, and closed-toe shoes. Tickets: $52 for Trustees member and $65 for Non-Trustees Members. Members must bring their current member card and number. Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. About Chef Cleo Bell Cleo Bell is the Educaton and Operations Manager at the KITCHEN at the Boston Public Market. Cleo has a degree in Anthropology from McGill University and she has been cooking professionally for almost ten years in Washington, D.C., Maine, and Massachusetts. She gets her inspiration for new menus from the farmers and artisans at the Boston Public Market and she is passionate about teaching people how to cook using local ingredients, especially fruits and vegetables. She believes that in learning how to cook, we also learn how to better care for our bodies, our friends and families, and the environment.

    May 26
  • Sushi Rolling Workshop with Red's Best

    Join us in The KITCHEN at the Boston Public Market for a culinary exploration that celebrates New England fishermen and the fresh seafood they pull daily from cold Massachusetts waters. This hands-on workshop is hosted in partnership with Red's Best and will be paired with wine tastings from the Massachusetts Wine Shop. The Sushi Rolling Class will teach participants to prepare and roll their own raw seafood sushi rolls using the freshest, local and sustainably-caught tuna and salmon. Our expert sushi chef will guide participants through the techniques and tricks to crafting the perfect sushi roll. Participants will create and eat two different sushi rolls using Red’s Best seafood and produce from the Boston Public Market + will create a traditional Japanese salad to round out the meal. Guided by Chef Jen - the former sushi chef at Legal Harborside - you’ll learn about local seafood and the proper techniques for rolling sushi, along with how to shop for the right ingredients to replicate these techniques at home. Every attendee will take home their sushi rolling mat to reuse at home. In addition to learning a new cooking style, you'll enjoy tastes of three local New England wines that pair perfectly with recipes we’ll be making, courtesy of The Massachusetts Wine Shop. Dates: Friday, May 31 from 6-8 pm Friday, June 14 from 6-8 pm Menu: Salmon Maki using fresh salmon from Red's Best and local veggies from Stillman's Farm Tuna Maki using fresh tuna from Red's Best and local veggies from Stillman's Farm Traditional Japanese salad with cucumber and ginger with a handmade dressing Unfortunately, we cannot accommodate vegetarian or vegan requests; however, we can make this menu gluten free. Please email kitcheninfo@thetrustees.org to request a gluten free option or to inquire about allergies. Please note that The KITCHEN is not a gluten-free or allergy-free facility and that there is always a slight risk of cross-contamination. Our hands-on cooking classes are structured as a group learning experience; you’ll work with other students to create a seasonal meal led by our professional chef instructors. We focus on learning new cooking styles and techniques to increase your confidence and enjoyment in your own kitchen. Here are a few things to know before booking a class with us: Each class is centered on the local, seasonal farmers and artisans of the Boston Public Market, so menus may change slightly based on what’s available the day of the event. During each class, you’ll learn 2 or 3 recipes, you’ll work with between 2 and 4 other students to create each one, and you’ll enjoy a plentiful taste of each. Classes are usually between 2 and 2.5 hours long, unless otherwise noted. Please be prepared to be on your feet, standing at a table, and cooking for the duration of class. We recommend comfortable, non-slip, and closed-toe shoes. Tickets: $68 for Trustees member and $85 for Non-Trustees Members. Members must bring their current member card and number. Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. About Chef Jennifer Heilig Jennifer Heilig is a trained chef, culinary educator, and owner of For The Table cooking school. She has cooked professionally for over 15 years. Jen teaches group, private, and corporate cooking classes in and around Boston, Massachusetts. Cooking has been Jen’s lifelong passion. After graduating from Smith College, she dove into the kitchen life as the personal chef for a college president for several years. Work in the business world followed, but cooking remained a central part of her life, and she eventually left her desk job to focus on food. She graduated from the Cambridge School of Culinary Arts with high honors and received the school’s Julia Child Award. She has worked at a number of restaurants in and around Boston and on Cape Cod, including Legal Harborside and State Street’s executive dining room. Jen founded For The Table cooking school to bring hands-on classes to home cooks of all levels. Her mission is to help people enjoy cooking and to cook at home more often. Her classes range from cooking techniques and fundamentals to ingredient- and cuisine-focused favorites. She is proud to be part of the Boston Public Market community and to teach and cook in The KITCHEN with the fresh, local bounty of New England.

    May 31
  • Farm-to-KITCHEN Cooking Class: Flavors from the Szechuan Region of China

    Looking to spice up your cooking skills this spring? Let Chef Alexis take you on a journey through the ancient region of Szechuan in China, where she recently spent a month exploring the local cuisine and discovering new recipes and techniques. Szechuan cuisine is known for intense flavor and spice, and using garlic, onion and chili peppers to kick it up a notch - prepare yourself for a flavor explosion! In this lively, hands-on cooking class you’ll learn how to utilize the produce and products of the farmers and artisans of the Boston Public Market. Guided by Chef Alexis you’ll create an exciting multi-course meal based on seasonal, local food, and increase your comfort in the kitchen through new knife skills, techniques, and flavor profiles. Come ready to roll up your sleeves and get cooking! The majority of ingredients for the day’s cooking and baking will be straight from The Boston Public Market, proving you can buy local, eat local and still achieve international flavors. In addition to learning a new cooking style, you'll enjoy tastes of three local New England wines that pair perfectly with recipes we’ll be making, courtesy of The Massachusetts Wine Shop. Dates: Sunday, April 7 from 4:00-6:00 pm Saturday, April 20 from 5:00-7:00 pm Saturday, May 4 from 1:00-3:00 pm Saturday, June 1 from 5:00-7:00 pm Sunday, June 23 from 4:00-6:00 pm Saturday, June 29 from 5:00-7:00 pm Menu Suan Ni Pai Huang Gua (Smacked Cucumber in Garlicky Sauce) Yu xiang qie zi (Sichuan Style Hot and Sour Eggplant) Gong Bao Ji Ding (Sichuan Kung Pao Chicken) served with white rice Selection of Boston Public Market Sweets and Chinese Tea This menu can be made vegetarian, but not gluten-free or vegan. To request a vegetarian option or to inquire about allergies, please email kitcheninfo@thetrustees.org at least three days in advance. Please note that The KITCHEN is not an allergy-free kitchen and there's always a slight risk of cross contamination. This menu contains MSG. Chef Alexis will talk about the proper use and preparation of MSG to limit negative reactions. MSG has been used for a century in Chinese recipes as a flavoring element, but if you would prefer to have an MSG-free meal, please email kitcheninfo@thetrustees.org at least three days in advance. Tickets: $60 for Trustees member and $75 for Non-Trustees Members.Members must bring their current member card and number. Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. About Chef Alexis Daniels Alexis began catering at 13-years-old in the San Francisco Bay Area, and launched her own private catering company at 16. Rather reluctantly, she closed her business and uprooted to chilly Boston to earn a BA in Anthropology, Community Health, and Fine Art from Tufts University. Delighted to learn food does in fact grow here too, she stayed a while longer and earned her Master’s in Occupational Therapy. After testing the waters in rehabilitation hospitals, clinics, and schools, she decided the kitchen best suits her creative, culinary mind!  These days, she is Enrichment Programs Manager at the Acera School, a founding member of Eastie Farm (the neighborhood’s first non-profit urban farm), and an avid world traveller. Alexis is excited to extend her love of global cuisines to students at the Boston Public Market, through classes highlighting New England’s highest quality local food.

    Jun 1
  • Truffle Making Workshop w/ Taza Chocolate (Family-Friendly)

    Celebrate your love of chocolate with the whole family! Satisfy all your wildest cravings and share a sweet moment with friends, family or a significant other making chocolate side-by-side. First, our Taza chocolate expert will teach you how to make dark chocolate ganache from scratch using the highest-quality stone-ground chocolate and farm-fresh Appleton Farms cream. You'll work in teams to create a pot of hot ganache and dip bread and cheese into this delicious treat (it's like fondue). Then, you'll roll decadent dark chocolate truffles by hand; made with chilled dark Taza ganache. You will dip your dozen truffles into four to five different toppings and take them home in a box - to either share or horde. Family-Friendly Truffle Making w/ Taza Saturday, March 2 from 1:00-2:00 pm Saturday, March 30 from 10:00-11:00 am Saturday, April 6 from 10:00-11:00 am Sunday, April 14 from 1:00-2:00 pm Saturday, May 11 from 10:00-11:00 am Saturday, June 1 from 10:00-11:00 am The KITCHEN at The Boston Public Market100 Hanover StreetBoston, MA 02108 Decorations: We'll provide 4-5 decorations in which to roll your truffles. Toppings may include: cocoa powder, cinnamon, crushed peppermint candy, graham cracker, pretzel, and cocoa nibs. Tickets: Each ticket comes with a dozen truffles that attendees make themselves. Tickets cost $28 per Trustees member and $35 per non-member (general ticket). Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. Join the Trustees and show us your membership email and get the member rate. Join here. Please note: We can provide a vegan truffle option, but all Taza chocolate contains traces of nuts, and so will the chocolate for this class. Please select VEGAN truffles in Eventbrite when you're buying your ticket. About Taza Chocolate At Taza Chocolate we make stone ground, organic chocolate. Cacao is so complex in flavor that we want to let it shout loud and proud. That is why we do less to bring you more. We stone grind cacao beans into perfectly unrefined, minimally processed chocolate with bold flavor and texture, unlike anything you have ever tasted. Taza founder Alex Whitmore took his first bite of stone ground chocolate while traveling in Oaxaca, Mexico. He was so inspired by the rustic intensity that he decided to create a chocolate factory back home in Somerville, MA. Alex apprenticed under a molinero in Oaxaca to learn how to hand-carve granite mill stones to make a new kind of American chocolate that is simply crafted, but seriously good. To source the best cacao for Taza Chocolate, we cultivate direct relationships with growers and pay a premium over the Fair Trade price. We pioneered the first third-party certified Direct Trade cacao sourcing program in the U.S., to ensure transparency and fairness for all.

    Jun 1
  • Pasta Making Workshop with Law of Pasta

    Learn how to make pasta from scratch with Law of Pasta! Formerly called Nella Pasta Workshop, this hands-on pasta making workshop is still led by the famous Chef Avery (@law_of_pasta), the founder / owner of Law of Pasta in The Boston Public Market. Chef Avery will teach you how to make a fresh pasta dough by hand using premium ingredients, roll it into sheets, and learn different pasta shapes (ex: pappardelle, linguine, farfalle, strozzapretti, etc.). Avery will then demo a seasonal dish with handmade fettuccine and ingredients sourced from Boston Public Market farmers and artisans. Attendees will then all eat together! We'll send you home with the pasta you’ve created (about a pound). But what’s a pasta class without wine? Not to worry - The Massachusetts Wine Shop will provide tastes of local New England wines that pair perfectly with pasta and the recipe we’ll be making. Avery has taught pasta making classes at The KITCHEN at the Boston Public Market for more than two years, and is our most requested chef and a favorite of our guests, young and old. Sign up for one of his classes or catch him at the Law of Pasta shop; he'll usually be sporting a bowtie! Dates: Sunday, April 14 from 4:00-6:00 pm Sunday, April 28 from 4:00-6:00 pm Wednesday, May 1 from 6:00-8:00 pm Sunday, May 5 from 4:00-6:00 pm Sunday, May 19 from 4:00-6:00 pm Saturday, May 25 from 5:00-7:00 pm Saturday, June 1 from 1:00-3:00 pm Sunday, June 2 from 4:00-6:00 pm Sunday, June 9 from 4:00-6:00 pm Sunday, June 16 from 4:00-6:00 pm Sunday, June 30 from 4:00-6:00 pm The KITCHEN at The Boston Public Market100 Hanover StreetBoston, MA 02108 Attendees MUST purchase a ticket to attend this class. It is recommended that your sign up far in advance because this popular class will sell out! Please notify us of any allergies or food preferences and we will try to accommodate them as best we can. Pasta dish can be made vegetarian upon request. Any questions or preferences please reach out to kitcheninfo@thetrustees.org. Our hands-on cooking classes are structured as a group learning experience; you’ll work with other students to create a seasonal meal led by our professional chef instructors. We focus on learning new cooking styles and techniques to increase your confidence and enjoyment in your own kitchen. Here are a few things to know before booking a class with us: Each class is centered on the local, seasonal farmers and artisans of the Boston Public Market, so menus may change slightly based on what’s available the day of the event. Classes are usually between 2 and 2.5 hours long, unless otherwise noted. Please be prepared to be on your feet, standing at a table, and cooking for the duration of class. We recommend comfortable, non-slip, and closed-toe shoes. Costs: $56 per Trustees of Reservations member and $70 per nonmember. Members must bring their current member card and number. Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. Join here. About Law of Pasta and Chef Avery Avery Perry started as one of the partners of the former Nella Pasta shop, and recently launced his very own handmade pasta shop at the Boston Public Market. Law of Pasta is all about the beauty of fresh, handmade pastas in a variety of shapes and flavors using locally sourced veggies, herbs and ancient grains along with take-and-go lunch and dinner options. Avery will always make traditional pasta, but as the self proclaimed "Mad Scientist" of the culinary world, he often jumps out the box and creates unique flavor profiles that will leave you anticipating your next trip to the Boston Public Market. Avery has taught pasta making classes at The KITCHEN at the Boston Public Market for more than two years, and is our most requested chef and a favorite of our guests, young and old. Sign up for one of his classes or catch him at the Law of Pasta shop; he'll usually be sporting a bowtie!

    Jun 1
  • Pasta Making Workshop with Law of Pasta

    Learn how to make pasta from scratch with Law of Pasta! Formerly called Nella Pasta Workshop, this hands-on pasta making workshop is still led by the famous Chef Avery (@law_of_pasta), the founder / owner of Law of Pasta in The Boston Public Market. Chef Avery will teach you how to make a fresh pasta dough by hand using premium ingredients, roll it into sheets, and learn different pasta shapes (ex: pappardelle, linguine, farfalle, strozzapretti, etc.). Avery will then demo a seasonal dish with handmade fettuccine and ingredients sourced from Boston Public Market farmers and artisans. Attendees will then all eat together! We'll send you home with the pasta you’ve created (about a pound). But what’s a pasta class without wine? Not to worry - The Massachusetts Wine Shop will provide tastes of local New England wines that pair perfectly with pasta and the recipe we’ll be making. Avery has taught pasta making classes at The KITCHEN at the Boston Public Market for more than two years, and is our most requested chef and a favorite of our guests, young and old. Sign up for one of his classes or catch him at the Law of Pasta shop; he'll usually be sporting a bowtie! Dates: Sunday, April 14 from 4:00-6:00 pm Sunday, April 28 from 4:00-6:00 pm Wednesday, May 1 from 6:00-8:00 pm Sunday, May 5 from 4:00-6:00 pm Sunday, May 19 from 4:00-6:00 pm Saturday, May 25 from 5:00-7:00 pm Saturday, June 1 from 1:00-3:00 pm Sunday, June 2 from 4:00-6:00 pm Sunday, June 9 from 4:00-6:00 pm Sunday, June 16 from 4:00-6:00 pm Sunday, June 30 from 4:00-6:00 pm The KITCHEN at The Boston Public Market100 Hanover StreetBoston, MA 02108 Attendees MUST purchase a ticket to attend this class. It is recommended that your sign up far in advance because this popular class will sell out! Please notify us of any allergies or food preferences and we will try to accommodate them as best we can. Pasta dish can be made vegetarian upon request. Any questions or preferences please reach out to kitcheninfo@thetrustees.org. Our hands-on cooking classes are structured as a group learning experience; you’ll work with other students to create a seasonal meal led by our professional chef instructors. We focus on learning new cooking styles and techniques to increase your confidence and enjoyment in your own kitchen. Here are a few things to know before booking a class with us: Each class is centered on the local, seasonal farmers and artisans of the Boston Public Market, so menus may change slightly based on what’s available the day of the event. Classes are usually between 2 and 2.5 hours long, unless otherwise noted. Please be prepared to be on your feet, standing at a table, and cooking for the duration of class. We recommend comfortable, non-slip, and closed-toe shoes. Costs: $56 per Trustees of Reservations member and $70 per nonmember. Members must bring their current member card and number. Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. Join here. About Law of Pasta and Chef Avery Avery Perry started as one of the partners of the former Nella Pasta shop, and recently launced his very own handmade pasta shop at the Boston Public Market. Law of Pasta is all about the beauty of fresh, handmade pastas in a variety of shapes and flavors using locally sourced veggies, herbs and ancient grains along with take-and-go lunch and dinner options. Avery will always make traditional pasta, but as the self proclaimed "Mad Scientist" of the culinary world, he often jumps out the box and creates unique flavor profiles that will leave you anticipating your next trip to the Boston Public Market. Avery has taught pasta making classes at The KITCHEN at the Boston Public Market for more than two years, and is our most requested chef and a favorite of our guests, young and old. Sign up for one of his classes or catch him at the Law of Pasta shop; he'll usually be sporting a bowtie!

    Jun 2
  • Baking School: Essential Breads with Chef Cleo

    Go back to school and learn how to bake with Chef Cleo Bell at The KITCHEN at The Boston Public Market! In this lively, hands-on cooking class you’ll learn the essential science and techniques to creating perfect baked goods. In each class, participants will create enough of each baked good to enjoy at the end of class and bring home extras to share. Attendees will also enjoy a wine tasting of three local wines from the Massachusetts Wine Shop as they knead, mix, taste, and bake each scrumptious recipe. Baking School is scheduled for Sundays from 1:00-3:00 pm, unless otherwise noted. Breads of Italy: Focaccia and Olive Loaf Dates: April 28, May 19, May 26, June 2, June 9, and June 30 Do as the Roman's do, and enjoy bread with every meal! We'll warm you up this winter with a bread making class focused on the classic savory breads of Italy. Get your hands in some dough and make an Italian Focaccia Pomodoro, plus a Rosemary Olive Loaf. Attendees will make one (1) focaccia and one (1) olive loaf to take home. About Baking School Our hands-on baking classes are structured as a group learning experience; you’ll work with other students to create a seasonal meal led by our professional chef instructors. We focus on learning new styles and techniques to increase your confidence and enjoyment in your own kitchen. Here are a few things to know before booking a class with us: During each class, you’ll learn 2 recipes and you’ll work with between 2 and 4 other students to create each one. Classes are usually between 2 and 2.5 hours long, unless otherwise noted. Please be prepared to be on your feet, standing at a table, and cooking for the duration of class. We recommend comfortable, non-slip, and closed-toe shoes. Tickets: $52 for Trustees member and $65 for Non-Trustees Members. Members must bring their current member card and number. Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. About Chef Cleo Bell Cleo Bell is the Educaton and Operations Manager at the KITCHEN at the Boston Public Market. Cleo has a degree in Anthropology from McGill University and she has been cooking professionally for almost ten years in Washington, D.C., Maine, and Massachusetts. She gets her inspiration for new menus from the farmers and artisans at the Boston Public Market and she is passionate about teaching people how to cook using local ingredients, especially fruits and vegetables. She believes that in learning how to cook, we also learn how to better care for our bodies, our friends and families, and the environment.

    Jun 2
  • Cancelled: Farm-to-KITCHEN Cooking Class: Spring in New England Comfort Food

    Jun 4 6-8PM

    This event has been cancelled.

    When the first buds of spring start to push their way through the cold New England ground, we can't help but think of all the tasty delicacies that will be making their way to Boston Public Market farmers - asparagus, tender baby greens, ramps and fiddleheads, and farm-fresh eggs, lamb and chicken!

    This Farm-to-KITCHEN New England Comfort Foods class draws upon the local produce of Massachusetts and highlights the region's rich food traditions and cultures. Learn new culinary techniques, deepen your recipe bench, and hone your cooking skills, all while working with some of the best local produce Massachusetts has to offer, sourced from the farmers and artisans of the Boston Public Market. We welcome all skill-levels. If you can't stand the cold, get into The KITCHEN!

    In this lively, hands-on cooking class you’ll learn how to utilize the produce and products of the farmers and artisans of the Boston Public Market. Guided by Chef Cleo you’ll create an exciting three-course meal based on seasonal, local food, and increase your comfort in the kitchen through new knife skills, techniques, and flavor profiles.

    In addition to learning a new cooking style, you'll enjoy tastes of three local New England wines that pair perfectly with recipes we’ll be making, courtesy of The Massachusetts Wine Shop.

    Come ready to roll up your sleeves and get cooking! See below the dates, times and menus.

    Dates:

    • Tuesday, April 2 from 6:00-8:00 pm | Menu #1
    • Tuesday, April 16 from 6:00-8:00 pm | Menu #1
    • Tuesday, April 23 from 6:00-8:00 pm | Menu #1
    • Tuesday, May 21 from 6:00-8:00 pm | Menu #2
    • Tuesday, June 18 from 6:00-8:00 pm | Menu #2
    • Tuesday, June 25 from 6:00-8:00 pm | Menu #2

    Menu #1

    • Blanched Stillman's Farms asparagus with a perfect Chestnut Farm poached egg and lemon-herb bread crumbs
    • Chestnut Farms lamb meatballs with ramps and peas, fresh-made pasta from Law of Pasta
    • Profiteroles with Crescent Ridge ice cream and Taza Chocolate ganache

    This menu can be made vegetarian, but not vegan or gluten free. Please email kitcheninfo@thetrustees.org to let us know if you need a vegetarian order or to alert us to any allergies. Please note that The KITCHEN is not a certified allergy-free kitchen and cross contamination is possible.

    Menu #2

    • Everything bagel crackers with roasted red pepper and feta dip ("htipiti")
    • Pastrami-spiced, crispy-skin Chestnut Farms chicken, spring garlic vegetable succotash
    • Amaretti Cookies with Q's nuts and lemon glaze

    This menu can be made vegetarian, but not vegan or gluten free. Please email kitcheninfo@thetrustees.org to let us know if you need a vegetarian order or to alert us to any allergies. Please note that The KITCHEN is not a certified allergy-free kitchen and cross contamination is possible.

    Our hands-on cooking classes are structured as a group learning experience; you’ll work with other students to create a seasonal meal led by our professional chef instructors. We focus on learning new cooking styles and techniques to increase your confidence and enjoyment in your own kitchen. Here are a few things to know before booking a class with us:

    • Each class is centered on the local, seasonal farmers and artisans of the Boston Public Market, so menus may change slightly based on what’s available the day of the event.
    • During each class, you’ll learn 2 or 3 recipes, you’ll work with between 2 and 4 other students to create each one, and you’ll enjoy a plentiful taste of each.
    • Classes are usually between 2 and 2.5 hours long, unless otherwise noted.
    • Please be prepared to be on your feet, standing at a table, and cooking for the duration of class.
    • We recommend comfortable, non-slip, and closed-toe shoes.

    Tickets: $60 for Trustees member and $75 for Non-Trustees Members. Members must bring their current member card and number. Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN.

    About Chef Cleo Bell

    Cleo was born and raised in Washington, DC. She attended McGill University in Montreal and has a BA in Cultural Anthropology. After graduating, she moved back to DC and began working at local restaurants, such as Againn, a British Isles-inspired gastro-pub and Komi, a high-end Mediterranean restaurant. She has spent 2 summers as the Head Chef for the Hog Island National Audubon Society summer camp in Maine, working with local farms to bring fresh food to the Island and to happy campers. Cleo is thrilled to have the opportunity to cook and teach at Boston Public Market, with the whole Market to source from and the whole of Boston to serve. 
    At first glance, it might seem a strange road from cultural anthropology to cooking, but food and cooking are integral to the expression and transference of culture. As they say: culture begins at the table. By concentrating on serving local, sustainable foods, Cleo hopes to elevate the experience of the diner and to make a positive impact on the local food community. 

    Cancelled: Farm-to-KITCHEN Cooking Class: Spring in New England Comfort Food

    This event has been cancelled. When the first buds of spring start to push their way through the cold New England ground, we can't help but think of all the tasty delicacies that will be making their way to Boston Public Market farmers - asparagus, tender baby greens, ramps and fiddleheads, and farm-fresh eggs, lamb and chicken! This Farm-to-KITCHEN New England Comfort Foods class draws upon the local produce of Massachusetts and highlights the region's rich food traditions and cultures. Learn new culinary techniques, deepen your recipe bench, and hone your cooking skills, all while working with some of the best local produce Massachusetts has to offer, sourced from the farmers and artisans of the Boston Public Market. We welcome all skill-levels. If you can't stand the cold, get into The KITCHEN! In this lively, hands-on cooking class you’ll learn how to utilize the produce and products of the farmers and artisans of the Boston Public Market. Guided by Chef Cleo you’ll create an exciting three-course meal based on seasonal, local food, and increase your comfort in the kitchen through new knife skills, techniques, and flavor profiles. In addition to learning a new cooking style, you'll enjoy tastes of three local New England wines that pair perfectly with recipes we’ll be making, courtesy of The Massachusetts Wine Shop. Come ready to roll up your sleeves and get cooking! See below the dates, times and menus. Dates: Tuesday, April 2 from 6:00-8:00 pm | Menu #1 Tuesday, April 16 from 6:00-8:00 pm | Menu #1 Tuesday, April 23 from 6:00-8:00 pm | Menu #1 Tuesday, May 21 from 6:00-8:00 pm | Menu #2 Tuesday, June 18 from 6:00-8:00 pm | Menu #2 Tuesday, June 25 from 6:00-8:00 pm | Menu #2 Menu #1 Blanched Stillman's Farms asparagus with a perfect Chestnut Farm poached egg and lemon-herb bread crumbs Chestnut Farms lamb meatballs with ramps and peas, fresh-made pasta from Law of Pasta Profiteroles with Crescent Ridge ice cream and Taza Chocolate ganache This menu can be made vegetarian, but not vegan or gluten free. Please email kitcheninfo@thetrustees.org to let us know if you need a vegetarian order or to alert us to any allergies. Please note that The KITCHEN is not a certified allergy-free kitchen and cross contamination is possible. Menu #2 Everything bagel crackers with roasted red pepper and feta dip ("htipiti") Pastrami-spiced, crispy-skin Chestnut Farms chicken, spring garlic vegetable succotash Amaretti Cookies with Q's nuts and lemon glaze This menu can be made vegetarian, but not vegan or gluten free. Please email kitcheninfo@thetrustees.org to let us know if you need a vegetarian order or to alert us to any allergies. Please note that The KITCHEN is not a certified allergy-free kitchen and cross contamination is possible. Our hands-on cooking classes are structured as a group learning experience; you’ll work with other students to create a seasonal meal led by our professional chef instructors. We focus on learning new cooking styles and techniques to increase your confidence and enjoyment in your own kitchen. Here are a few things to know before booking a class with us: Each class is centered on the local, seasonal farmers and artisans of the Boston Public Market, so menus may change slightly based on what’s available the day of the event. During each class, you’ll learn 2 or 3 recipes, you’ll work with between 2 and 4 other students to create each one, and you’ll enjoy a plentiful taste of each. Classes are usually between 2 and 2.5 hours long, unless otherwise noted. Please be prepared to be on your feet, standing at a table, and cooking for the duration of class. We recommend comfortable, non-slip, and closed-toe shoes. Tickets: $60 for Trustees member and $75 for Non-Trustees Members. Members must bring their current member card and number. Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. About Chef Cleo Bell Cleo was born and raised in Washington, DC. She attended McGill University in Montreal and has a BA in Cultural Anthropology. After graduating, she moved back to DC and began working at local restaurants, such as Againn, a British Isles-inspired gastro-pub and Komi, a high-end Mediterranean restaurant. She has spent 2 summers as the Head Chef for the Hog Island National Audubon Society summer camp in Maine, working with local farms to bring fresh food to the Island and to happy campers. Cleo is thrilled to have the opportunity to cook and teach at Boston Public Market, with the whole Market to source from and the whole of Boston to serve.  At first glance, it might seem a strange road from cultural anthropology to cooking, but food and cooking are integral to the expression and transference of culture. As they say: culture begins at the table. By concentrating on serving local, sustainable foods, Cleo hopes to elevate the experience of the diner and to make a positive impact on the local food community. 

    Jun 4
  • Cancelled -- Market Test KITCHEN: Demo + Tasting

    Jun 7 12-1PM This event has been cancelled.

    Market Test KITCHEN is designed to allow our community to sample new products and ideas from Boston Public Market vendors, local chefs, and Boston food businesses. Vendors, chefs and other hosts will present new products, recipes, seasonally-available produce that they'd like to test and receive feedback from the public.

    Take a break from your day and join us to taste something new! Each demo comes with a small sample of food. Market Test KITCHEN is from 12:00-1:00 pm on various Fridays (see drop down box for full list). Make sure to check here often to see the updated schedule and topics.

    Please RSVP so we can have enough food for everyone!

    Cancelled -- Market Test KITCHEN: Demo + Tasting

    This event has been cancelled. Market Test KITCHEN is designed to allow our community to sample new products and ideas from Boston Public Market vendors, local chefs, and Boston food businesses. Vendors, chefs and other hosts will present new products, recipes, seasonally-available produce that they'd like to test and receive feedback from the public. Take a break from your day and join us to taste something new! Each demo comes with a small sample of food. Market Test KITCHEN is from 12:00-1:00 pm on various Fridays (see drop down box for full list). Make sure to check here often to see the updated schedule and topics. Please RSVP so we can have enough food for everyone!

    Jun 7
  • Coffee, The Long Road to Quality with George Howell

    There are countless coffee roasting companies and cafes claiming to serve great coffee. Gourmet, espresso, Fair Trade, Direct Trade, bird-friendly, dark roast, organic and more compete for the consumer’s attention. Beyond the labels fine coffee is as difficult and as complex to produce as the finest wines. How is the buyer to select? This 2.5-hour interactive seminar is intended to give consumers an understanding of what actually goes into creating quality coffee, from farm to cup. It is meant to empower consumers by informing their palates as well as their minds. Multiple coffee tastings will give participants a new understanding of the taste differences between six regions of the world, new crop versus past crop, ripe versus unripe (same farm) and natural versus washed (Ethiopia, same region). This coffee lab is the perfect opportunity to learn how to recognize taste differences between coffees produced across the globe! Costs: $32 for current Trustees of Reservations members; $40 for general tickets (non-members). Members must bring their current member card and number. Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. All participants will receive a complimentary bag of coffee roasted by George Howell Coffee. Space is limited to 50 participants. Members must bring their current member card and number. About George Howell George Howell was awarded the Lifetime Achievement Award by the Specialty Coffee Association of America in 1996, for having raised specialty coffee quality standards to a new level through his Massachusetts based company The Coffee Connection (1974 – 1994). He had grown The Coffee Connection into 24 company-owned stores in the Northeast, and sold his high-quality popular coffee company to Starbucks in 1994. He returned to coffee-traveling world-wide, and in 1997 worked on models of economic sustainability for coffee farmers under the United Nations and the International Coffee Organization. This led directly to the founding of the precedent-setting Cup Of Excellence program in 1999; it established the world’s first international estate coffee competition and international internet auction that mightily contributed to breaking the commodity/price cycle for craftsman farmers in the specialty coffee industry. Howell, educated at Yale University travels extensively to coffee producing farms. He has written for many food and beverage publications, has guest lectured at Harvard University, Boston University and Johnson & Wales. In 2004 he created the George Howell Coffee and its Terroir Coffee brand, which specializes in single estate coffees and pioneers in raising quality coffee standards to much higher levels. In 2007 Howell was awarded the Specialty Coffee Association of Europe’s highest honor, the Better Coffee World Award. George recently returned to his cafe roots opening three cafés in the Boston area at The Godfrey Hotel, Boston Public Market, and Newtonville.

    Jun 8
  • Farm-to-KITCHEN Cooking Classes: Spices and Flavors of India

    Variety is the spice of life! Learn how to cook new flavors at The KITCHEN at The Boston Public Market with a seasonal & local twist on the traditional flavors of Indian Cuisine at our Farm-to-KITCHEN Cooking class with Chef Sandhya Jain! In this lively, hands-on cooking class you’ll learn how to utilize the produce and products of the farmers and artisans of the Boston Public Market. Guided by Chef Sandhya you’ll create an exciting multi-course meal based on seasonal, local food, and increase your comfort in the kitchen through new knife skills, techniques, and flavor profiles. Come ready to roll up your sleeves and get cooking! The majority of ingredients for the day’s cooking and baking will be straight from The Boston Public Market, proving you can buy local, eat local and still achieve international flavors. In addition to learning a new cooking style, you'll enjoy tastes of three local New England wines that pair perfectly with recipes we’ll be making, courtesy of The Massachusetts Wine Shop. Dates: Saturday, April 13 from 5:00-7:00 pm Saturday, May 11 from 5:00-7:00 pm Saturday, June 8 from 5:00-7:00 pm Menu Garlic Naan, a flatbread pita made with fresh garlic and herbs from Stillman's Farm Tandoori Mushrooms from Siena Farms stuffed with Appleton Farms cheese, cardamom, and a secret blend of traditional spices and herbs, topped with a fresh mint chutney made with herbs from Stillman's Farm Chicken Saag using Chestnut Farms Chicken simmered in locally made ghee and fresh greens from Stillman's Farm This menu can be made vegetarian, but not gluten-free or vegan. To request a vegetarian option or to inquire about allergies, please email kitcheninfo@thetrustees.org if you have allergy questions. Please note that The KITCHEN is not a gluten or nut-free facility and there's always a slight risk of cross contamination. Tickets: $60 for Trustees member and $75 for Non-Trustees Members.Members must bring their current member card and number. Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. About Chef Sandhya Jain Cooking has been my passion for over 20 years. While I grew up learning the basics of the traditional Indian spices from my mother, cooking in America taught me how to recreate the same flavors with what is available in the grocery stores here. Sandhya's Kitchen gives me a platform to share this enthusiasm for making Indian cooking easy and effortless with you, and providing you with the confidence to recreate all your favorite dishes from the Indian restaurants in your own kitchen, all while learning to add healthy spices and vegetables to your everyday cooking. For the past 3 years I have been hosting my own cooking show, aired by Franklin TV for the south west suburbs. If you are outside the coverage zone, these episodes are also available for viewing on my website www.SandhyasKitchen.com. I am looking forward to starting this new chapter at The KITCHEN at the Boston Public Market, and would love to have you join me on my culinary journey and learn to make Indian food, delicious and easy!

    Jun 8
  • New England Seafood Feast | Deluxe Class

    Conquer your kitchen with this deep-dive class into our bountiful local seafood! Cooking skills of all levels are welcome! KITCHEN Master Class: New England Seafood Feast is a deluxe class. You'll eat your fill of the highest quality seafood available from our cold New England waters, courtesy of our partners, Red's Best. In this lively, hands-on cooking class you’ll learn how to utilize the produce and products of the farmers and artisans of the Boston Public Market. Guided by Chef Jen you’ll create an exciting three-course meal based on seasonal, local food, and increase your comfort in the kitchen through new knife skills, techniques, and flavor profiles. In addition to learning a new cooking style, you'll enjoy tastes of three local New England wines that pair perfectly with recipes we’ll be making, courtesy of The Massachusetts Wine Shop. Come ready to roll up your sleeves and get cooking! Dates: Saturday, January 19 from 1:00-3:00 pm Saturday, February 23 from 1:00-3:00 pm Saturday, March 23 from 1:00-3:00 pm Saturday, April 20 from 1:00-3:00 pm Saturday, May 11 from 1:00-3:00 pm Saturday, June 8 from 1:00-3:00 pm Menu: Oyster Shucking Workshop + oysters two ways, raw and roasted with infused butter Scallop crudo Fish tacos with roasted fish, fresh cabbage slaw, sour cream crema and local corn tortillas. Attendees will learn how to prep and season a whole fish and roast to perfection. Unfortunately, we cannot accomodate vegetarian or vegan requests; however, we can make this menu gluten free. Please email kitcheninfo@thetrustees.org to request a gluten free option or to inquire about allergies. Please note that The KITCHEN is not a certified gluten free or nut-free facility and there is always a slight risk of cross contamination. Our hands-on cooking classes are structured as a group learning experience; you’ll work with other students to create a seasonal meal led by our professional chef instructors. We focus on learning new cooking styles and techniques to increase your confidence and enjoyment in your own kitchen. Here are a few things to know before booking a class with us: Each class is centered on the local, seasonal farmers and artisans of the Boston Public Market, so menus may change slightly based on what’s available the day of the event. During each class, you’ll learn 2 or 3 recipes, you’ll work with between 2 and 4 other students to create each one, and you’ll enjoy a plentiful taste of each. Classes are usually between 2 and 2.5 hours long, unless otherwise noted. Please be prepared to be on your feet, standing at a table, and cooking for the duration of class. We recommend comfortable, non-slip, and closed-toe shoes. Tickets: $68 for Trustees member and $85 for Non-Trustees Members. Members must bring their current member card and number. Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. About Chef Jennifer Heilig Jennifer Heilig is a trained chef, culinary educator, and owner of For The Table cooking school. She has cooked professionally for over 15 years. Jen teaches group, private, and corporate cooking classes in and around Boston, Massachusetts. Cooking has been Jen’s lifelong passion. After graduating from Smith College, she dove into the kitchen life as the personal chef for a college president for several years. Work in the business world followed, but cooking remained a central part of her life, and she eventually left her desk job to focus on food. She graduated from the Cambridge School of Culinary Arts with high honors and received the school’s Julia Child Award. She has worked at a number of restaurants in and around Boston and on Cape Cod, including Legal Harborside and State Street’s executive dining room. Jen founded For The Table cooking school to bring hands-on classes to home cooks of all levels. Her mission is to help people enjoy cooking and to cook at home more often. Her classes range from cooking techniques and fundamentals to ingredient- and cuisine-focused favorites. She is proud to be part of the Boston Public Market community and to teach and cook in The KITCHEN with the fresh, local bounty of New England.

    Jun 8
  • The Lost Family, a Novel by Jenna Blum: Free Demo, Tasting & Book Signing

    Join us at The KITCHEN at the Boston Public Market as we host author Jenna Blum, who just released her much anticipated novel, The Lost Family. Jenna's book creates a vivid portrait of marriage, family, and the haunting grief of World War II in this emotionally charged, beautifully rendered story that spans a generation, from the 1960s to the 1980s. She also uses food culture as a deeply integral component of her story of family. Jenna joins us to demo several of her recipes, talk about her book, and sign copies of it. Jenna will demonstrate how to prepare a creamy local mushroom soup and baguette crostini - a recipe that's perfect for fall and shows up in a central way to one of her book's characters. Jenna will demonstrate the steps of making the dish and will provide small samples. This event is FREE and everyone is welcome. About Jenna Blum and The Lost Family One of Oprah’s Top 30 Women Writers, Jenna Blum made an astounding debut with her award-winning novel Those Who Save Us, a long-running New York Times and international bestseller which resonated profoundly with readers and garnered effusive critical praise. With her mesmerizing new novel, THE LOST FAMILY (Harper; $27.99; Hardcover; On Sale: June 5, 2018; ISBN: 9780062742162), this dynamic storyteller returns with an immersive, emotionally riveting family saga about the reverberations of World War II across generations. In 1965 Manhattan, patrons flock to Masha’s to savor its Brisket Bourguignon and admire its dashing owner and head chef Peter Rashkin. With his movie-star good looks and tragic past, Peter, a survivor of Auschwitz, is the most eligible bachelor in town. But Peter does not care for the many women who parade through the restaurant hoping to catch his eye. Running Masha’s consumes him, as does his terrible guilt over surviving the horrors of the Nazi death camp while his wife, Masha—the restaurant’s namesake—and two young daughters perished. Then exquisitely beautiful June Bouquet, an up-and-coming young model, appears at the restaurant, piercing Peter’s guard. Though she is twenty years his junior, the two begin a passionate courtship. When June unexpectedly becomes pregnant, Peter proposes, hoping a new family will allow him to let go of the horror of the past. But over the next two decades, the indelible sadness of those memories will overshadow Peter, June, and their daughter Elsbeth, transforming them in shocking, heartbreaking, and unexpected ways. Spanning three cinematic decades, from the explosive 1960s and swinging 1970s to the glittering 1980s, Jenna Blum artfully brings to the page a husband devastated by a grief he cannot name, a frustrated wife struggling to compete with a ghost she cannot banish, and a daughter sensitive to the pain of both her own family and another lost before she was born. “Peter was inspired by a survivor I had the immense privilege of interviewing for the Steven Spielberg Survivors of the Shoah Visual History Foundation,” Blum says. “We know about the Nazi atrocities, but we rarely consider the next chapter: the survivor coming to a new country to rebuild—while coping with the memory of the loved ones he lost. And when a weeping reader told me that her husband, a survivor’s son, had grappled his whole life with his beloved father’s emotional distance, I knew I had to write about the effects of war on an entire family.” Jenna Blum is the New York Times and # 1 international bestselling author of novels Those Who Save Us and The Stormchasers and the novella “The Lucky One” in Grand Central. Jenna has taught novel workshops for 20 years at Grub Street Writers in Boston, where she earned her M.A. at Boston University. In addition to interviewing Holocaust survivors for the Shoah Foundation, Jenna is a public speaker and avid cook: she creates and tests all the recipes in her novels. Please visit Jenna on her website, www.jennablum.com, and on Facebook, Instagram, and Twitter (@Jenna_Blum). Timely and timeless, Jenna Blum’s new novel THE LOST FAMILY is a powerhouse not to be missed, a charming, funny, and elegantly bittersweet study of the costs of loss and love. We hope you will plan prominent review/feature attention for this gorgeously written book, and we’ll be in touch to discuss the possibility of an interview.

    Jun 9
  • Baking School: Essential Breads with Chef Cleo

    Go back to school and learn how to bake with Chef Cleo Bell at The KITCHEN at The Boston Public Market! In this lively, hands-on cooking class you’ll learn the essential science and techniques to creating perfect baked goods. In each class, participants will create enough of each baked good to enjoy at the end of class and bring home extras to share. Attendees will also enjoy a wine tasting of three local wines from the Massachusetts Wine Shop as they knead, mix, taste, and bake each scrumptious recipe. Baking School is scheduled for Sundays from 1:00-3:00 pm, unless otherwise noted. Breads of Italy: Focaccia and Olive Loaf Dates: April 28, May 19, May 26, June 2, June 9, and June 30 Do as the Roman's do, and enjoy bread with every meal! We'll warm you up this winter with a bread making class focused on the classic savory breads of Italy. Get your hands in some dough and make an Italian Focaccia Pomodoro, plus a Rosemary Olive Loaf. Attendees will make one (1) focaccia and one (1) olive loaf to take home. About Baking School Our hands-on baking classes are structured as a group learning experience; you’ll work with other students to create a seasonal meal led by our professional chef instructors. We focus on learning new styles and techniques to increase your confidence and enjoyment in your own kitchen. Here are a few things to know before booking a class with us: During each class, you’ll learn 2 recipes and you’ll work with between 2 and 4 other students to create each one. Classes are usually between 2 and 2.5 hours long, unless otherwise noted. Please be prepared to be on your feet, standing at a table, and cooking for the duration of class. We recommend comfortable, non-slip, and closed-toe shoes. Tickets: $52 for Trustees member and $65 for Non-Trustees Members. Members must bring their current member card and number. Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. About Chef Cleo Bell Cleo Bell is the Educaton and Operations Manager at the KITCHEN at the Boston Public Market. Cleo has a degree in Anthropology from McGill University and she has been cooking professionally for almost ten years in Washington, D.C., Maine, and Massachusetts. She gets her inspiration for new menus from the farmers and artisans at the Boston Public Market and she is passionate about teaching people how to cook using local ingredients, especially fruits and vegetables. She believes that in learning how to cook, we also learn how to better care for our bodies, our friends and families, and the environment.

    Jun 9
  • Pasta Making Workshop with Law of Pasta

    Learn how to make pasta from scratch with Law of Pasta! Formerly called Nella Pasta Workshop, this hands-on pasta making workshop is still led by the famous Chef Avery (@law_of_pasta), the founder / owner of Law of Pasta in The Boston Public Market. Chef Avery will teach you how to make a fresh pasta dough by hand using premium ingredients, roll it into sheets, and learn different pasta shapes (ex: pappardelle, linguine, farfalle, strozzapretti, etc.). Avery will then demo a seasonal dish with handmade fettuccine and ingredients sourced from Boston Public Market farmers and artisans. Attendees will then all eat together! We'll send you home with the pasta you’ve created (about a pound). But what’s a pasta class without wine? Not to worry - The Massachusetts Wine Shop will provide tastes of local New England wines that pair perfectly with pasta and the recipe we’ll be making. Avery has taught pasta making classes at The KITCHEN at the Boston Public Market for more than two years, and is our most requested chef and a favorite of our guests, young and old. Sign up for one of his classes or catch him at the Law of Pasta shop; he'll usually be sporting a bowtie! Dates: Tuesday, March 26 from 6:00-8:00 pm Sunday, March 31 from 4:00-6:00 pm Thursday, April 4 from 6:00-8:00 pm Saturday, April 6 from 1:00-3:00 pm Sunday, April 14 from 4:00-6:00 pm Sunday, April 28 from 4:00-6:00 pm Sunday, May 5 from 4:00-6:00 pm Sunday, May 19 from 4:00-6:00 pm Saturday, May 25 from 5:00-7:00 pm Saturday, June 1 from 1:00-3:00 pm Sunday, June 2 from 4:00-6:00 pm Sunday, June 9 from 4:00-6:00 pm Sunday, June 16 from 4:00-6:00 pm Sunday, June 30 from 4:00-6:00 pm The KITCHEN at The Boston Public Market100 Hanover StreetBoston, MA 02108 Attendees MUST purchase a ticket to attend this class. It is recommended that your sign up far in advance because this popular class will sell out! Please notify us of any allergies or food preferences and we will try to accommodate them as best we can. Pasta dish can be made vegetarian upon request. Any questions or preferences please reach out to kitcheninfo@thetrustees.org. Our hands-on cooking classes are structured as a group learning experience; you’ll work with other students to create a seasonal meal led by our professional chef instructors. We focus on learning new cooking styles and techniques to increase your confidence and enjoyment in your own kitchen. Here are a few things to know before booking a class with us: Each class is centered on the local, seasonal farmers and artisans of the Boston Public Market, so menus may change slightly based on what’s available the day of the event. Classes are usually between 2 and 2.5 hours long, unless otherwise noted. Please be prepared to be on your feet, standing at a table, and cooking for the duration of class. We recommend comfortable, non-slip, and closed-toe shoes. Costs: $56 per Trustees of Reservations member and $70 per nonmember. Members must bring their current member card and number. Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. Join here. About Law of Pasta and Chef Avery Avery Perry started as one of the partners of the former Nella Pasta shop, and recently launced his very own handmade pasta shop at the Boston Public Market. Law of Pasta is all about the beauty of fresh, handmade pastas in a variety of shapes and flavors using locally sourced veggies, herbs and ancient grains along with take-and-go lunch and dinner options. Avery will always make traditional pasta, but as the self proclaimed "Mad Scientist" of the culinary world, he often jumps out the box and creates unique flavor profiles that will leave you anticipating your next trip to the Boston Public Market. Avery has taught pasta making classes at The KITCHEN at the Boston Public Market for more than two years, and is our most requested chef and a favorite of our guests, young and old. Sign up for one of his classes or catch him at the Law of Pasta shop; he'll usually be sporting a bowtie!

    Jun 9
  • Truffle Making Workshop w/ Taza Chocolate (+ Wine Tasting)

    Chocolate and wine - the ultimate pairing! Satisfy all your wildest cravings and share a sweet moment with friends, family or a significant other making chocolate side-by-side.  This hands-on workshop has three delicious parts: First, our Taza chocolate expert will teach you how to make dark chocolate ganache from scratch using the highest-quality stone-ground chocolate and farm-fresh Appleton Farms cream. You'll work in teams to create a pot of hot ganache and dip bread and cheese into this delicious treat (it's like fondue). Then, Taza will join forces with the experts at the Massachusetts Wine Shop to lead the group through a mini wine and chocolate tasting & pairing class with three different wines and three different chocolates. You'll taste all the most popular Taza chocolate flavors of all intensity levels paired expertly with local Massachusetts-grown wines. And last, you'll roll decadent dark chocolate truffles by hand; made with chilled dark Taza ganache. You will dip your dozen truffles into four to five different toppings and take them home in a box - to either share or horde. We'll also have a local cheese board from Appleton Farms, the Boston Public Market's purveyor of over 100 Massachusetts cheeses. Truffle Rolling w/ Taza (+Wine Pairing) Friday, April 19 from 6:00-7:30 pm Wednesday, May 8 from 6:00-7:30 pm Friday, May 17 from 6:00-7:30 pm Thursday, June 13 from 6:00-7:30 pm Friday, June 21 from 6:00-7:30 pm Friday, July 12 from 6:00-7:30 pm Saturday, August 10 from 5:00-6:30 pm Saturday, September 7 from 5:00-6:30 pm The KITCHEN at The Boston Public Market100 Hanover StreetBoston, MA 02108 Decorations: We'll provide 4-6 decorations in which to roll your truffles. Toppings may include: cocoa powder, cinnamon, crushed peppermint candy, graham cracker, pretzel, and cocoa nibs. The Halloween class on October 31 will have special toppings so attendees have the option to make "truffle monsters". Regular toppings will also be available. Tickets: Each ticket comes with a dozen truffles. Tickets cost $56 per Trustees member and $69 per non-member (general ticket). Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. Join the Trustees and show us your membership email and get the member rate. Join here. Please note: We can provide a vegan truffle option, but all Taza chocolate contains traces of nuts, and so will the chocolate for this class. Please select VEGAN truffles in Eventbrite when you're buying your ticket. About Taza Chocolate At Taza Chocolate we make stone ground, organic chocolate. Cacao is so complex in flavor that we want to let it shout loud and proud. That is why we do less to bring you more. We stone grind cacao beans into perfectly unrefined, minimally processed chocolate with bold flavor and texture, unlike anything you have ever tasted. Taza founder Alex Whitmore took his first bite of stone ground chocolate while traveling in Oaxaca, Mexico. He was so inspired by the rustic intensity that he decided to create a chocolate factory back home in Somerville, MA. Alex apprenticed under a molinero in Oaxaca to learn how to hand-carve granite mill stones to make a new kind of American chocolate that is simply crafted, but seriously good. To source the best cacao for Taza Chocolate, we cultivate direct relationships with growers and pay a premium over the Fair Trade price. We pioneered the first third-party certified Direct Trade cacao sourcing program in the U.S., to ensure transparency and fairness for all.

    Jun 13
  • Sushi Rolling Workshop with Red's Best

    Join us in The KITCHEN at the Boston Public Market for a culinary exploration that celebrates New England fishermen and the fresh seafood they pull daily from cold Massachusetts waters. This hands-on workshop is hosted in partnership with Red's Best and will be paired with wine tastings from the Massachusetts Wine Shop. The Sushi Rolling Class will teach participants to prepare and roll their own raw seafood sushi rolls using the freshest, local and sustainably-caught tuna and salmon. Our expert sushi chef will guide participants through the techniques and tricks to crafting the perfect sushi roll. Participants will create and eat two different sushi rolls using Red’s Best seafood and produce from the Boston Public Market + will create a traditional Japanese salad to round out the meal. Guided by Chef Jen - the former sushi chef at Legal Harborside - you’ll learn about local seafood and the proper techniques for rolling sushi, along with how to shop for the right ingredients to replicate these techniques at home. Every attendee will take home their sushi rolling mat to reuse at home. In addition to learning a new cooking style, you'll enjoy tastes of three local New England wines that pair perfectly with recipes we’ll be making, courtesy of The Massachusetts Wine Shop. Dates: Friday, May 31 from 6-8 pm Friday, June 14 from 6-8 pm Menu: Salmon Maki using fresh salmon from Red's Best and local veggies from Stillman's Farm Tuna Maki using fresh tuna from Red's Best and local veggies from Stillman's Farm Traditional Japanese salad with cucumber and ginger with a handmade dressing Unfortunately, we cannot accommodate vegetarian or vegan requests; however, we can make this menu gluten free. Please email kitcheninfo@thetrustees.org to request a gluten free option or to inquire about allergies. Please note that The KITCHEN is not a gluten-free or allergy-free facility and that there is always a slight risk of cross-contamination. Our hands-on cooking classes are structured as a group learning experience; you’ll work with other students to create a seasonal meal led by our professional chef instructors. We focus on learning new cooking styles and techniques to increase your confidence and enjoyment in your own kitchen. Here are a few things to know before booking a class with us: Each class is centered on the local, seasonal farmers and artisans of the Boston Public Market, so menus may change slightly based on what’s available the day of the event. During each class, you’ll learn 2 or 3 recipes, you’ll work with between 2 and 4 other students to create each one, and you’ll enjoy a plentiful taste of each. Classes are usually between 2 and 2.5 hours long, unless otherwise noted. Please be prepared to be on your feet, standing at a table, and cooking for the duration of class. We recommend comfortable, non-slip, and closed-toe shoes. Tickets: $68 for Trustees member and $85 for Non-Trustees Members. Members must bring their current member card and number. Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. About Chef Jennifer Heilig Jennifer Heilig is a trained chef, culinary educator, and owner of For The Table cooking school. She has cooked professionally for over 15 years. Jen teaches group, private, and corporate cooking classes in and around Boston, Massachusetts. Cooking has been Jen’s lifelong passion. After graduating from Smith College, she dove into the kitchen life as the personal chef for a college president for several years. Work in the business world followed, but cooking remained a central part of her life, and she eventually left her desk job to focus on food. She graduated from the Cambridge School of Culinary Arts with high honors and received the school’s Julia Child Award. She has worked at a number of restaurants in and around Boston and on Cape Cod, including Legal Harborside and State Street’s executive dining room. Jen founded For The Table cooking school to bring hands-on classes to home cooks of all levels. Her mission is to help people enjoy cooking and to cook at home more often. Her classes range from cooking techniques and fundamentals to ingredient- and cuisine-focused favorites. She is proud to be part of the Boston Public Market community and to teach and cook in The KITCHEN with the fresh, local bounty of New England.

    Jun 14
  • Market Test KITCHEN: Demo + Tasting

    Market Test KITCHEN is designed to allow our community to sample new products and ideas from Boston Public Market vendors, local chefs, and Boston food businesses. Vendors, chefs and other hosts will present new products, recipes, seasonally-available produce that they'd like to test and receive feedback from the public. Take a break from your day and join us to taste something new! Each demo comes with a small sample of food. Market Test KITCHEN is from 12:00-1:00 pm on various Fridays (see drop down box for full list). Make sure to check here often to see the updated schedule and topics. Please RSVP so we can have enough food for everyone!

    Jun 14
  • Farm-to-KITCHEN Cooking Class: Grains of Italia

    No one does grains quite like the Italians. We're traveling back hundreds and even thousands of years to explore traditional preparations of the most ancient grains to understand how these recipes are still some of our favorites today. Join Chef Juli - an unabashed carb-lover - for this internationally-inspired and locally-sourced cooking class. All of the grains present at this class will be sourced from New England granaries, from Massachusetts to Maine! Supplimental ingredients will be sourced straight from The Boston Public Market, proving you can buy local, eat local and still achieve international flavors. This class will emphasize classic recipes Chef Juli learned while teaching farm-to-table cooking classes in Italy's capital city for four years (and can tell you a story or two!). Her recipes will awaken your senses and introduce you to new options for flavorful meals at home. In addition to learning a new cooking style, you'll enjoy tastes of three local New England wines that pair perfectly with recipes we’ll be making, courtesy of The Massachusetts Wine Shop. Dates: Saturday, May 4 from 5:00-7:00 pm Sunday, May 12 from 1:00-3:00 pm Sunday, May 12 from 4:00-6:00 pm Saturday, June 15 from 5:00-7:00 pm Saturday, June 22 from 1:00-3:00 pm Sunday, June 23 from 1:00-3:00 pm Menu: Local red wheat sourdough crackers (attendees will make from scratch) with beet tzatziki made with Siena Farm beets and Appleton Farms cream Law of Pasta short cavatelli pasta with Chestnut Farms spicy sausage and Stillman's Farm kale Fregolata (crumbled almond cookie) made with local cornmeal, nuts from Q's nuts and Chestnut Hill Creamery ice cream This menu can be made vegetarian, but not gluten-free or vegan. Please contact kitcheninfo@thetrustees.org to let us know if you need a vegetarian option or to inquire about other allergies. Our hands-on cooking classes are structured as a group learning experience; you’ll work with other students to create a seasonal meal led by our professional chef instructors. We focus on learning new cooking styles and techniques to increase your confidence and enjoyment in your own kitchen. Here are a few things to know before booking a class with us: Each class is centered on the local, seasonal farmers and artisans of the Boston Public Market, so menus may change slightly based on what’s available the day of the event. During each class, you’ll learn 2 or 3 recipes, you’ll work with between 2 and 4 other students to create each one, and you’ll enjoy a plentiful taste of each. Classes are usually between 2 and 2.5 hours long, unless otherwise noted. Please be prepared to be on your feet, standing at a table, and cooking for the duration of class. We recommend comfortable, non-slip, and closed-toe shoes. Cost is $60 for Trustees member and $75 for Non-Trustees Members. Members must bring their current member card and number. Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. About Chef Juli Julianne (Juli) Stelmaszyk is the Manager of Regional and Sustainable Food Systems at Boston College Dining Services where she oversees sustainability initiatives and regional sourcing strategies. Prior to working at BC,  Juli worked as a vegetable farmer at Siena Farms (a Boston Public Market vendor!), private chef and sustainable food educator throughout Boston and Rome. After completing a culinary apprenticeship at the Rome Sustainable Food Project she founded a farm-to-table cooking school and established a food, gardens and sustainability program at a boarding school in Italy.  She later helped Eataly Boston to design a culinary apprenticeship program. Juli loves sharing her passion for Italian food, culture and handmade pasta with anyone who joins her in the kitchen!

    Jun 15
  • Kids in The KITCHEN

    Join us in The KITCHEN for a series of cooking classes for kids ages 6-12 to learn about local food and the journey it makes from the farm to the table. In these hands-on classes, kids explore and taste the seasonal bounty of the region through the local vendors of the Boston Public Market. These classes are held in collaboration with vendors in the Boston Public Market and are taught by market vendor cooks or farmers who tell first-hand stories about where the ingredients are sourced and how they are grown/made. Classes will be held on the following Saturday mornings from 10:00 am to 11:00 am: April 27 May 18 May 25 June 15 June 22 Please go here for the topic for each class. Parents: You are welcome to stay and watch the activity during the class. If you would like to leave your kids in the KITCHEN without you, please do not leave the Boston Public Market, and please plan to pick them up promptly after the 1-hour class has concluded. Classes are deliberately small (max 12 kids) so please register in advance to guarantee your spot. IF YOUR CHILD HAS A FOOD ALLERGY, please email kitcheninfo@thetrustees.org and provide details of what foods to avoid. Tickets: $9 for Trustees members and $15 for General Tickets (non-members). Join The Trustees and receive 20%-50% off all classes, workshops, and events at The KITCHEN and all Trustees properties. Scholarships available. Please email kitcheninfo@thetrustees.org to inquire about scholarships.

    Jun 15
  • KITCHEN Master Class: Steak Three-Ways | Deluxe Class

    Conquer your kitchen with these deep-dive classes! Each KITCHEN Master Class will focus on a different type of food to teach you about sourcing, preparing, seasoning and cooking each recipe to perfection. Cooking skills of all levels are welcome! KITCHEN Master Class: Steak Three-Ways is a deluxe class. You'll eat your fill of the highest quality steak available; pasture-raised without hormones or antibiotics by the friendly folks at Chestnut Farms in Hardwick, MA. In this lively, hands-on cooking class you’ll learn how to utilize the produce and products of the farmers and artisans of the Boston Public Market. Guided by Chef Jen you’ll create an exciting three-course meal based on seasonal, local food, and increase your comfort in the kitchen through new knife skills, techniques, and flavor profiles. In addition to learning a new cooking style, you'll enjoy tastes of three local New England wines that pair perfectly with recipes we’ll be making, courtesy of The Massachusetts Wine Shop. Come ready to roll up your sleeves and get cooking! Dates: Saturday, April 27 from 1:00-3:00 pm Saturday, May 25 from 1:00-3:00 pm Saturday, June 15 from 1:00-3:00 pm Sunday, June 16 from 1:00-3:00 pm Menu: Master Steak: Learn about different cuts and how to season and prepare them. This class is partnered with Chestnut Farms. Hanger steak with red wine pan sauce and crispy Siena Farms smashed potatoes Steakhouse-style sear roasted ribeye with blue cheese compound butter made with Appleton Farms dairy Chipotle and honey-marinated skirt steak tacos with seared onions, fresh Appleton Farms cheese and Alex’s hot sauce Unfortunately, we cannot accommodate vegetarian or vegan requests; however, we can make this menu gluten free. Please email kitcheninfo@thetrustees.org to request a gluten free option or to inquire about allergies. Please note that The KITCHEN is not a gluten-free or allergy-free facility and that there is always a slight risk of cross-contamination. Our hands-on cooking classes are structured as a group learning experience; you’ll work with other students to create a seasonal meal led by our professional chef instructors. We focus on learning new cooking styles and techniques to increase your confidence and enjoyment in your own kitchen. Here are a few things to know before booking a class with us: Each class is centered on the local, seasonal farmers and artisans of the Boston Public Market, so menus may change slightly based on what’s available the day of the event. During each class, you’ll learn 2 or 3 recipes, you’ll work with between 2 and 4 other students to create each one, and you’ll enjoy a plentiful taste of each. Classes are usually between 2 and 2.5 hours long, unless otherwise noted. Please be prepared to be on your feet, standing at a table, and cooking for the duration of class. We recommend comfortable, non-slip, and closed-toe shoes. Tickets: $68 for Trustees member and $85 for Non-Trustees Members. Members must bring their current member card and number. Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN.   About Chef Jennifer Heilig Jennifer Heilig is a trained chef, culinary educator, and owner of For The Table cooking school. She has cooked professionally for over 15 years. Jen teaches group, private, and corporate cooking classes in and around Boston, Massachusetts. Cooking has been Jen’s lifelong passion. After graduating from Smith College, she dove into the kitchen life as the personal chef for a college president for several years. Work in the business world followed, but cooking remained a central part of her life, and she eventually left her desk job to focus on food. She graduated from the Cambridge School of Culinary Arts with high honors and received the school’s Julia Child Award. She has worked at a number of restaurants in and around Boston and on Cape Cod, including Legal Harborside and State Street’s executive dining room. Jen founded For The Table cooking school to bring hands-on classes to home cooks of all levels. Her mission is to help people enjoy cooking and to cook at home more often. Her classes range from cooking techniques and fundamentals to ingredient- and cuisine-focused favorites. She is proud to be part of the Boston Public Market community and to teach and cook in The KITCHEN with the fresh, local bounty of New England.

    Jun 15
  • KITCHEN Master Class: Steak Three-Ways | Deluxe Class

    Conquer your kitchen with these deep-dive classes! Each KITCHEN Master Class will focus on a different type of food to teach you about sourcing, preparing, seasoning and cooking each recipe to perfection. Cooking skills of all levels are welcome! KITCHEN Master Class: Steak Three-Ways is a deluxe class. You'll eat your fill of the highest quality steak available; pasture-raised without hormones or antibiotics by the friendly folks at Chestnut Farms in Hardwick, MA. In this lively, hands-on cooking class you’ll learn how to utilize the produce and products of the farmers and artisans of the Boston Public Market. Guided by Chef Jen you’ll create an exciting three-course meal based on seasonal, local food, and increase your comfort in the kitchen through new knife skills, techniques, and flavor profiles. In addition to learning a new cooking style, you'll enjoy tastes of three local New England wines that pair perfectly with recipes we’ll be making, courtesy of The Massachusetts Wine Shop. Come ready to roll up your sleeves and get cooking! Dates: Saturday, April 27 from 1:00-3:00 pm Saturday, May 25 from 1:00-3:00 pm Saturday, June 15 from 1:00-3:00 pm Sunday, June 16 from 1:00-3:00 pm Menu: Master Steak: Learn about different cuts and how to season and prepare them. This class is partnered with Chestnut Farms. Hanger steak with red wine pan sauce and crispy Siena Farms smashed potatoes Steakhouse-style sear roasted ribeye with blue cheese compound butter made with Appleton Farms dairy Chipotle and honey-marinated skirt steak tacos with seared onions, fresh Appleton Farms cheese and Alex’s hot sauce Unfortunately, we cannot accommodate vegetarian or vegan requests; however, we can make this menu gluten free. Please email kitcheninfo@thetrustees.org to request a gluten free option or to inquire about allergies. Please note that The KITCHEN is not a gluten-free or allergy-free facility and that there is always a slight risk of cross-contamination. Our hands-on cooking classes are structured as a group learning experience; you’ll work with other students to create a seasonal meal led by our professional chef instructors. We focus on learning new cooking styles and techniques to increase your confidence and enjoyment in your own kitchen. Here are a few things to know before booking a class with us: Each class is centered on the local, seasonal farmers and artisans of the Boston Public Market, so menus may change slightly based on what’s available the day of the event. During each class, you’ll learn 2 or 3 recipes, you’ll work with between 2 and 4 other students to create each one, and you’ll enjoy a plentiful taste of each. Classes are usually between 2 and 2.5 hours long, unless otherwise noted. Please be prepared to be on your feet, standing at a table, and cooking for the duration of class. We recommend comfortable, non-slip, and closed-toe shoes. Tickets: $68 for Trustees member and $85 for Non-Trustees Members. Members must bring their current member card and number. Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN.   About Chef Jennifer Heilig Jennifer Heilig is a trained chef, culinary educator, and owner of For The Table cooking school. She has cooked professionally for over 15 years. Jen teaches group, private, and corporate cooking classes in and around Boston, Massachusetts. Cooking has been Jen’s lifelong passion. After graduating from Smith College, she dove into the kitchen life as the personal chef for a college president for several years. Work in the business world followed, but cooking remained a central part of her life, and she eventually left her desk job to focus on food. She graduated from the Cambridge School of Culinary Arts with high honors and received the school’s Julia Child Award. She has worked at a number of restaurants in and around Boston and on Cape Cod, including Legal Harborside and State Street’s executive dining room. Jen founded For The Table cooking school to bring hands-on classes to home cooks of all levels. Her mission is to help people enjoy cooking and to cook at home more often. Her classes range from cooking techniques and fundamentals to ingredient- and cuisine-focused favorites. She is proud to be part of the Boston Public Market community and to teach and cook in The KITCHEN with the fresh, local bounty of New England.

    Jun 16
  • Pasta Making Workshop with Law of Pasta

    Learn how to make pasta from scratch with Law of Pasta! Formerly called Nella Pasta Workshop, this hands-on pasta making workshop is still led by the famous Chef Avery (@law_of_pasta), the founder / owner of Law of Pasta in The Boston Public Market. Chef Avery will teach you how to make a fresh pasta dough by hand using premium ingredients, roll it into sheets, and learn different pasta shapes (ex: pappardelle, linguine, farfalle, strozzapretti, etc.). Avery will then demo a seasonal dish with handmade fettuccine and ingredients sourced from Boston Public Market farmers and artisans. Attendees will then all eat together! We'll send you home with the pasta you’ve created (about a pound). But what’s a pasta class without wine? Not to worry - The Massachusetts Wine Shop will provide tastes of local New England wines that pair perfectly with pasta and the recipe we’ll be making. Avery has taught pasta making classes at The KITCHEN at the Boston Public Market for more than two years, and is our most requested chef and a favorite of our guests, young and old. Sign up for one of his classes or catch him at the Law of Pasta shop; he'll usually be sporting a bowtie! Dates: Thursday, January 31 from 6:00-8:00 pm Sunday, February 3 from 1:00-3:00 pm Tuesday, February 5 from 6:00-8:00 pm Saturday, February 9 from 5:00-7:00 pm Sunday, February 17 from 4:00-6:00 pm Sunday, February 24 from 4:00-6:00 pm Sunday, March 3 from 4:00-6:00 pm Sunday, March 10 from 1:00-3:00 pm Sunday, March 17 from 4:00-6:00 pm Sunday, March 24 from 4:00-6:00 pm Sunday, March 31 from 4:00-6:00 pm Saturday, April 6 from 1:00-3:00 pm Sunday, April 14 from 4:00-6:00 pm Sunday, April 21 from 4:00-6:00 pm Sunday, April 28 from 4:00-6:00 pm Sunday, May 5 from 4:00-6:00 pm Sunday, May 19 from 4:00-6:00 pm Sunday, June 2 from 4:00-6:00 pm Sunday, June 16 from 4:00-6:00 pm Sunday, June 30 from 4:00-6:00 pm The KITCHEN at The Boston Public Market100 Hanover StreetBoston, MA 02108 Attendees MUST purchase a ticket to attend this class. It is recommended that your sign up far in advance because this popular class will sell out! Please notify us of any allergies or food preferences and we will try to accommodate them as best we can. Pasta dish can be made vegetarian upon request. Any questions or preferences please reach out to kitcheninfo@thetrustees.org. Our hands-on cooking classes are structured as a group learning experience; you’ll work with other students to create a seasonal meal led by our professional chef instructors. We focus on learning new cooking styles and techniques to increase your confidence and enjoyment in your own kitchen. Here are a few things to know before booking a class with us: Each class is centered on the local, seasonal farmers and artisans of the Boston Public Market, so menus may change slightly based on what’s available the day of the event. Classes are usually between 2 and 2.5 hours long, unless otherwise noted. Please be prepared to be on your feet, standing at a table, and cooking for the duration of class. We recommend comfortable, non-slip, and closed-toe shoes. Costs: $56 per Trustees of Reservations member and $70 per nonmember. Members must bring their current member card and number. Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. Join here. About Law of Pasta and Chef Avery Avery Perry started as one of the partners of the former Nella Pasta shop, and recently launced his very own handmade pasta shop at the Boston Public Market. Law of Pasta is all about the beauty of fresh, handmade pastas in a variety of shapes and flavors using locally sourced veggies, herbs and ancient grains along with take-and-go lunch and dinner options. Avery will always make traditional pasta, but as the self proclaimed "Mad Scientist" of the culinary world, he often jumps out the box and creates unique flavor profiles that will leave you anticipating your next trip to the Boston Public Market. Avery has taught pasta making classes at The KITCHEN at the Boston Public Market for more than two years, and is our most requested chef and a favorite of our guests, young and old. Sign up for one of his classes or catch him at the Law of Pasta shop; he'll usually be sporting a bowtie!

    Jun 16
  • Farm-to-KITCHEN Cooking Class: Spring in New England Comfort Food

    When the first buds of spring start to push their way through the cold New England ground, we can't help but think of all the tasty delicacies that will be making their way to Boston Public Market farmers - asparagus, tender baby greens, ramps and fiddleheads, and farm-fresh eggs, lamb and chicken! This Farm-to-KITCHEN New England Comfort Foods class draws upon the local produce of Massachusetts and highlights the region's rich food traditions and cultures. Learn new culinary techniques, deepen your recipe bench, and hone your cooking skills, all while working with some of the best local produce Massachusetts has to offer, sourced from the farmers and artisans of the Boston Public Market. We welcome all skill-levels. If you can't stand the cold, get into The KITCHEN! In this lively, hands-on cooking class you’ll learn how to utilize the produce and products of the farmers and artisans of the Boston Public Market. Guided by Chef Cleo you’ll create an exciting three-course meal based on seasonal, local food, and increase your comfort in the kitchen through new knife skills, techniques, and flavor profiles. In addition to learning a new cooking style, you'll enjoy tastes of three local New England wines that pair perfectly with recipes we’ll be making, courtesy of The Massachusetts Wine Shop. Come ready to roll up your sleeves and get cooking! See below the dates, times and menus. Dates: Tuesday, April 2 from 6:00-8:00 pm | Menu #1 Tuesday, April 16 from 6:00-8:00 pm | Menu #1 Tuesday, April 23 from 6:00-8:00 pm | Menu #1 Tuesday, May 21 from 6:00-8:00 pm | Menu #2 Tuesday, June 18 from 6:00-8:00 pm | Menu #2 Tuesday, June 25 from 6:00-8:00 pm | Menu #2 Menu #1 Blanched Stillman's Farms asparagus with a perfect Chestnut Farm poached egg and lemon-herb bread crumbs Chestnut Farms lamb meatballs with ramps and peas, fresh-made pasta from Law of Pasta Profiteroles with Crescent Ridge ice cream and Taza Chocolate ganache This menu can be made vegetarian, but not vegan or gluten free. Please email kitcheninfo@thetrustees.org to let us know if you need a vegetarian order or to alert us to any allergies. Please note that The KITCHEN is not a certified allergy-free kitchen and cross contamination is possible. Menu #2 Everything bagel crackers with roasted red pepper and feta dip ("htipiti") Pastrami-spiced, crispy-skin Chestnut Farms chicken, spring garlic vegetable succotash Amaretti Cookies with Q's nuts and lemon glaze This menu can be made vegetarian, but not vegan or gluten free. Please email kitcheninfo@thetrustees.org to let us know if you need a vegetarian order or to alert us to any allergies. Please note that The KITCHEN is not a certified allergy-free kitchen and cross contamination is possible. Our hands-on cooking classes are structured as a group learning experience; you’ll work with other students to create a seasonal meal led by our professional chef instructors. We focus on learning new cooking styles and techniques to increase your confidence and enjoyment in your own kitchen. Here are a few things to know before booking a class with us: Each class is centered on the local, seasonal farmers and artisans of the Boston Public Market, so menus may change slightly based on what’s available the day of the event. During each class, you’ll learn 2 or 3 recipes, you’ll work with between 2 and 4 other students to create each one, and you’ll enjoy a plentiful taste of each. Classes are usually between 2 and 2.5 hours long, unless otherwise noted. Please be prepared to be on your feet, standing at a table, and cooking for the duration of class. We recommend comfortable, non-slip, and closed-toe shoes. Tickets: $60 for Trustees member and $75 for Non-Trustees Members. Members must bring their current member card and number. Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. About Chef Cleo Bell Cleo was born and raised in Washington, DC. She attended McGill University in Montreal and has a BA in Cultural Anthropology. After graduating, she moved back to DC and began working at local restaurants, such as Againn, a British Isles-inspired gastro-pub and Komi, a high-end Mediterranean restaurant. She has spent 2 summers as the Head Chef for the Hog Island National Audubon Society summer camp in Maine, working with local farms to bring fresh food to the Island and to happy campers. Cleo is thrilled to have the opportunity to cook and teach at Boston Public Market, with the whole Market to source from and the whole of Boston to serve.  At first glance, it might seem a strange road from cultural anthropology to cooking, but food and cooking are integral to the expression and transference of culture. As they say: culture begins at the table. By concentrating on serving local, sustainable foods, Cleo hopes to elevate the experience of the diner and to make a positive impact on the local food community. 

    Jun 18
  • Truffle Making Workshop w/ Taza Chocolate (+ Wine Tasting)

    Chocolate and wine - the ultimate pairing! Satisfy all your wildest cravings and share a sweet moment with friends, family or a significant other making chocolate side-by-side.  This hands-on workshop has three delicious parts: First, our Taza chocolate expert will teach you how to make dark chocolate ganache from scratch using the highest-quality stone-ground chocolate and farm-fresh Appleton Farms cream. You'll work in teams to create a pot of hot ganache and dip bread and cheese into this delicious treat (it's like fondue). Then, Taza will join forces with the experts at the Massachusetts Wine Shop to lead the group through a mini wine and chocolate tasting & pairing class with three different wines and three different chocolates. You'll taste all the most popular Taza chocolate flavors of all intensity levels paired expertly with local Massachusetts-grown wines. And last, you'll roll decadent dark chocolate truffles by hand; made with chilled dark Taza ganache. You will dip your dozen truffles into four to five different toppings and take them home in a box - to either share or horde. We'll also have a local cheese board from Appleton Farms, the Boston Public Market's purveyor of over 100 Massachusetts cheeses. Truffle Rolling w/ Taza (+Wine Pairing) Thursday, June 13 from 6:00-7:30 pm Friday, June 21 from 6:00-7:30 pm Friday, July 12 from 6:00-7:30 pm Saturday, August 10 from 5:00-6:30 pm Saturday, September 7 from 5:00-6:30 pm The KITCHEN at The Boston Public Market100 Hanover StreetBoston, MA 02108 Decorations: We'll provide 4-6 decorations in which to roll your truffles. Toppings may include: cocoa powder, cinnamon, crushed peppermint candy, graham cracker, pretzel, and cocoa nibs. The Halloween class on October 31 will have special toppings so attendees have the option to make "truffle monsters". Regular toppings will also be available. Tickets: Each ticket comes with a dozen truffles. Tickets cost $56 per Trustees member and $69 per non-member (general ticket). Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. Join the Trustees and show us your membership email and get the member rate. Join here. Please note: We can provide a vegan truffle option, but all Taza chocolate contains traces of nuts, and so will the chocolate for this class. Please select VEGAN truffles in Eventbrite when you're buying your ticket. About Taza Chocolate At Taza Chocolate we make stone ground, organic chocolate. Cacao is so complex in flavor that we want to let it shout loud and proud. That is why we do less to bring you more. We stone grind cacao beans into perfectly unrefined, minimally processed chocolate with bold flavor and texture, unlike anything you have ever tasted. Taza founder Alex Whitmore took his first bite of stone ground chocolate while traveling in Oaxaca, Mexico. He was so inspired by the rustic intensity that he decided to create a chocolate factory back home in Somerville, MA. Alex apprenticed under a molinero in Oaxaca to learn how to hand-carve granite mill stones to make a new kind of American chocolate that is simply crafted, but seriously good. To source the best cacao for Taza Chocolate, we cultivate direct relationships with growers and pay a premium over the Fair Trade price. We pioneered the first third-party certified Direct Trade cacao sourcing program in the U.S., to ensure transparency and fairness for all.

    Jun 21
  • Kids in The KITCHEN

    Join us in The KITCHEN for a series of cooking classes for kids ages 6-12 to learn about local food and the journey it makes from the farm to the table. In these hands-on classes, kids explore and taste the seasonal bounty of the region through the local vendors of the Boston Public Market. These classes are held in collaboration with vendors in the Boston Public Market and are taught by market vendor cooks or farmers who tell first-hand stories about where the ingredients are sourced and how they are grown/made. Classes will be held on the following Saturday mornings from 10:00 am to 11:00 am: April 27 May 18 May 25 June 15 June 22 Please go here for the topic for each class. Parents: You are welcome to stay and watch the activity during the class. If you would like to leave your kids in the KITCHEN without you, please do not leave the Boston Public Market, and please plan to pick them up promptly after the 1-hour class has concluded. Classes are deliberately small (max 12 kids) so please register in advance to guarantee your spot. IF YOUR CHILD HAS A FOOD ALLERGY, please email kitcheninfo@thetrustees.org and provide details of what foods to avoid. Tickets: $9 for Trustees members and $15 for General Tickets (non-members). Join The Trustees and receive 20%-50% off all classes, workshops, and events at The KITCHEN and all Trustees properties. Scholarships available. Please email kitcheninfo@thetrustees.org to inquire about scholarships.

    Jun 22
  • Mixology Class with Short Path Distillery

    Get schooled on how to make craft cocktails with our friends at Short Path Distillery, makers of tasty spirits, hatched in Everett, Mass. In these classes, we'll put a spin on three classic cocktails using Short Path Distillery spirits. Join us to learn the science of distilling, how to easily pair flavors and ​replicate the results at home. Let Short Path walk you through each cocktail; you’ll learn all about ingredients, fancy garnishes, necessary tools, and simple tweaks to update classic recipes. And finally, you’ll work in teams to practice making all three cocktails and will sample your creations! January, February, and March Cocktails: Jungle Bird: Rosid, Tripple Sec, Pineapple, Lime, Simple Winter Gin Fizz: Winter Gin, Ouzo, Simple, Lemon, Egg White, Soda Water SPD Classic Martini: Flagship Gin, Thyme Infused Americano Blanc, Olive Brine April, May, and June Cocktails: South Side: Flagship Gin, Lemon, Simple, Mint, Soda Water Spring Martini: Spring Gin, Elderflower, Vermouth Pink Lady: Rosid, Triple Sec, Lime, Simple Along with the cocktails we will also provide a local cheese and snack board from Appleton Farms, the Boston Public Market's purveyer of over 100 Massachusetts cheeses! Dates: Friday, March 22 from 6:00-7:30 pm Friday, April 26 from 6:00-7:30 pm Saturday, April 27 from 5:00-6:30 pm Friday, May 3 from 6:00-7:30 pm Friday, May 24 from 6:00-7:30 pm Saturday, June 22 from 5:00-6:30 pm Friday, June 28 from 6:00-7:30 pm Tickets: $47 per Trustees member and $59 per nonmember. Members must bring their current member card and number. Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. Join here. Photo credit: Adem Detour insta @adamdetour About Short Path Distilling By combining old-world distilling techniques with a new-world, chemistry-based approach to spirit development, here at Short Path Distillery we're marrying the art of distilling with the science of taste — and creating unique spirits that represent the best of both worlds. We’re using locally sourced and organic ingredients wherever possible to reflect our commitment to our community and our customers. And we’re handcrafting our spirits in small batches to deliver an engaging experience that starts conversations. We believe in making connections: connecting with our community, connecting with our customers, connecting with the world around us, and connecting distilling’s past with its future. Boston’s rich history and its embrace of innovation serve as inspiration for our products. About Jessica Solomon Jessica comes to us all the way from Williamtown, Ma where she started her career in Hospitality over 15 years ago. After moving to Boston after college she quickly became immerse in Boston's growing Hospitality scene. She has had the pleasure of being a part of several bar teams around the city, including Yvonnes & Citizen Public House and mostly recently she was running the cocktail program at Brick and Mortar. She joined the Short Path Distillery team at the end of the summer and is thrilled to be working with a such a great group of people in producing spirits close to home. Her favorite cocktail is a 50/50 Gin Martini.

    Jun 22
  • Farm-to-KITCHEN Cooking Class: Grains of Italia

    No one does grains quite like the Italians. We're traveling back hundreds and even thousands of years to explore traditional preparations of the most ancient grains to understand how these recipes are still some of our favorites today. Join Chef Juli - an unabashed carb-lover - for this internationally-inspired and locally-sourced cooking class. All of the grains present at this class will be sourced from New England granaries, from Massachusetts to Maine! Supplimental ingredients will be sourced straight from The Boston Public Market, proving you can buy local, eat local and still achieve international flavors. This class will emphasize classic recipes Chef Juli learned while teaching farm-to-table cooking classes in Italy's capital city for four years (and can tell you a story or two!). Her recipes will awaken your senses and introduce you to new options for flavorful meals at home. In addition to learning a new cooking style, you'll enjoy tastes of three local New England wines that pair perfectly with recipes we’ll be making, courtesy of The Massachusetts Wine Shop. Dates: Saturday, May 4 from 5:00-7:00 pm Sunday, May 12 from 1:00-3:00 pm Sunday, May 12 from 4:00-6:00 pm Saturday, June 15 from 5:00-7:00 pm Saturday, June 22 from 1:00-3:00 pm Sunday, June 23 from 1:00-3:00 pm Menu: Local red wheat sourdough crackers (attendees will make from scratch) with beet tzatziki made with Siena Farm beets and Appleton Farms cream Law of Pasta short cavatelli pasta with Chestnut Farms spicy sausage and Stillman's Farm kale Fregolata (crumbled almond cookie) made with local cornmeal, nuts from Q's nuts and Chestnut Hill Creamery ice cream This menu can be made vegetarian, but not gluten-free or vegan. Please contact kitcheninfo@thetrustees.org to let us know if you need a vegetarian option or to inquire about other allergies. Our hands-on cooking classes are structured as a group learning experience; you’ll work with other students to create a seasonal meal led by our professional chef instructors. We focus on learning new cooking styles and techniques to increase your confidence and enjoyment in your own kitchen. Here are a few things to know before booking a class with us: Each class is centered on the local, seasonal farmers and artisans of the Boston Public Market, so menus may change slightly based on what’s available the day of the event. During each class, you’ll learn 2 or 3 recipes, you’ll work with between 2 and 4 other students to create each one, and you’ll enjoy a plentiful taste of each. Classes are usually between 2 and 2.5 hours long, unless otherwise noted. Please be prepared to be on your feet, standing at a table, and cooking for the duration of class. We recommend comfortable, non-slip, and closed-toe shoes. Cost is $60 for Trustees member and $75 for Non-Trustees Members. Members must bring their current member card and number. Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. About Chef Juli Julianne (Juli) Stelmaszyk is the Manager of Regional and Sustainable Food Systems at Boston College Dining Services where she oversees sustainability initiatives and regional sourcing strategies. Prior to working at BC,  Juli worked as a vegetable farmer at Siena Farms (a Boston Public Market vendor!), private chef and sustainable food educator throughout Boston and Rome. After completing a culinary apprenticeship at the Rome Sustainable Food Project she founded a farm-to-table cooking school and established a food, gardens and sustainability program at a boarding school in Italy.  She later helped Eataly Boston to design a culinary apprenticeship program. Juli loves sharing her passion for Italian food, culture and handmade pasta with anyone who joins her in the kitchen!

    Jun 22
  • Farm-to-KITCHEN Cooking Class: Grains of Italia

    No one does grains quite like the Italians. We're traveling back hundreds and even thousands of years to explore traditional preparations of the most ancient grains to understand how these recipes are still some of our favorites today. Join Chef Juli - an unabashed carb-lover - for this internationally-inspired and locally-sourced cooking class. All of the grains present at this class will be sourced from New England granaries, from Massachusetts to Maine! Supplimental ingredients will be sourced straight from The Boston Public Market, proving you can buy local, eat local and still achieve international flavors. This class will emphasize classic recipes Chef Juli learned while teaching farm-to-table cooking classes in Italy's capital city for four years (and can tell you a story or two!). Her recipes will awaken your senses and introduce you to new options for flavorful meals at home. In addition to learning a new cooking style, you'll enjoy tastes of three local New England wines that pair perfectly with recipes we’ll be making, courtesy of The Massachusetts Wine Shop. Dates: Saturday, May 4 from 5:00-7:00 pm Sunday, May 12 from 1:00-3:00 pm Sunday, May 12 from 4:00-6:00 pm Saturday, June 15 from 5:00-7:00 pm Saturday, June 22 from 1:00-3:00 pm Sunday, June 23 from 1:00-3:00 pm Menu: Local red wheat sourdough crackers (attendees will make from scratch) with beet tzatziki made with Siena Farm beets and Appleton Farms cream Law of Pasta short cavatelli pasta with Chestnut Farms spicy sausage and Stillman's Farm kale Fregolata (crumbled almond cookie) made with local cornmeal, nuts from Q's nuts and Chestnut Hill Creamery ice cream This menu can be made vegetarian, but not gluten-free or vegan. Please contact kitcheninfo@thetrustees.org to let us know if you need a vegetarian option or to inquire about other allergies. Our hands-on cooking classes are structured as a group learning experience; you’ll work with other students to create a seasonal meal led by our professional chef instructors. We focus on learning new cooking styles and techniques to increase your confidence and enjoyment in your own kitchen. Here are a few things to know before booking a class with us: Each class is centered on the local, seasonal farmers and artisans of the Boston Public Market, so menus may change slightly based on what’s available the day of the event. During each class, you’ll learn 2 or 3 recipes, you’ll work with between 2 and 4 other students to create each one, and you’ll enjoy a plentiful taste of each. Classes are usually between 2 and 2.5 hours long, unless otherwise noted. Please be prepared to be on your feet, standing at a table, and cooking for the duration of class. We recommend comfortable, non-slip, and closed-toe shoes. Cost is $60 for Trustees member and $75 for Non-Trustees Members. Members must bring their current member card and number. Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. About Chef Juli Julianne (Juli) Stelmaszyk is the Manager of Regional and Sustainable Food Systems at Boston College Dining Services where she oversees sustainability initiatives and regional sourcing strategies. Prior to working at BC,  Juli worked as a vegetable farmer at Siena Farms (a Boston Public Market vendor!), private chef and sustainable food educator throughout Boston and Rome. After completing a culinary apprenticeship at the Rome Sustainable Food Project she founded a farm-to-table cooking school and established a food, gardens and sustainability program at a boarding school in Italy.  She later helped Eataly Boston to design a culinary apprenticeship program. Juli loves sharing her passion for Italian food, culture and handmade pasta with anyone who joins her in the kitchen!

    Jun 23
  • Farm-to-KITCHEN Cooking Class: Flavors from the Szechuan Region of China

    Looking to spice up your cooking skills this spring? Let Chef Alexis take you on a journey through the ancient region of Szechuan in China, where she recently spent a month exploring the local cuisine and discovering new recipes and techniques. Szechuan cuisine is known for intense flavor and spice, and using garlic, onion and chili peppers to kick it up a notch - prepare yourself for a flavor explosion! In this lively, hands-on cooking class you’ll learn how to utilize the produce and products of the farmers and artisans of the Boston Public Market. Guided by Chef Alexis you’ll create an exciting multi-course meal based on seasonal, local food, and increase your comfort in the kitchen through new knife skills, techniques, and flavor profiles. Come ready to roll up your sleeves and get cooking! The majority of ingredients for the day’s cooking and baking will be straight from The Boston Public Market, proving you can buy local, eat local and still achieve international flavors. In addition to learning a new cooking style, you'll enjoy tastes of three local New England wines that pair perfectly with recipes we’ll be making, courtesy of The Massachusetts Wine Shop. Dates: Sunday, April 7 from 4:00-6:00 pm Saturday, April 20 from 5:00-7:00 pm Saturday, May 4 from 1:00-3:00 pm Saturday, June 1 from 5:00-7:00 pm Sunday, June 23 from 4:00-6:00 pm Saturday, June 29 from 5:00-7:00 pm Menu Suan Ni Pai Huang Gua (Smacked Cucumber in Garlicky Sauce) Yu xiang qie zi (Sichuan Style Hot and Sour Eggplant) Gong Bao Ji Ding (Sichuan Kung Pao Chicken) served with white rice Selection of Boston Public Market Sweets and Chinese Tea This menu can be made vegetarian, but not gluten-free or vegan. To request a vegetarian option or to inquire about allergies, please email kitcheninfo@thetrustees.org at least three days in advance. Please note that The KITCHEN is not an allergy-free kitchen and there's always a slight risk of cross contamination. This menu contains MSG. Chef Alexis will talk about the proper use and preparation of MSG to limit negative reactions. MSG has been used for a century in Chinese recipes as a flavoring element, but if you would prefer to have an MSG-free meal, please email kitcheninfo@thetrustees.org at least three days in advance. Tickets: $60 for Trustees member and $75 for Non-Trustees Members.Members must bring their current member card and number. Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. About Chef Alexis Daniels Alexis began catering at 13-years-old in the San Francisco Bay Area, and launched her own private catering company at 16. Rather reluctantly, she closed her business and uprooted to chilly Boston to earn a BA in Anthropology, Community Health, and Fine Art from Tufts University. Delighted to learn food does in fact grow here too, she stayed a while longer and earned her Master’s in Occupational Therapy. After testing the waters in rehabilitation hospitals, clinics, and schools, she decided the kitchen best suits her creative, culinary mind!  These days, she is Enrichment Programs Manager at the Acera School, a founding member of Eastie Farm (the neighborhood’s first non-profit urban farm), and an avid world traveller. Alexis is excited to extend her love of global cuisines to students at the Boston Public Market, through classes highlighting New England’s highest quality local food.

    Jun 23
  • From Scratch! Bread Making Workshop with Jason Bond from Bondir Cambridge

    The KITCHEN at the Boston Public Market is honored to welcome Jason Bond, Chef and Owner of award-winning Bondir Restaurant in Cambridge. This very special hands-on baking class is held in collaboration with the Oldways Whole Grains Council, a non-profit helping people rediscover shared cultural traditions through food. In this hands-on class, attendees will learn Chef Bond's secrets to baking the perfect loaf of bread - one of the hallmarks of his popular Cambridge restaurant. Guided by Chef Bond you’ll create two from-scratch loaves of bread to finish baking at home, plus made a cultured butter from scratch, and increase your comfort in the kitchen through new skills, techniques, and flavor profiles. You'll also enjoy his fresh baked breads with a generous spread of local cheeses and other finger foods from Boston Public Market farmers and artisans. Join us to bake side-by-side with one of Boston's most prestigious chef heroes who is committed to highlighting New England’s local farmers, fishermen and artisans on his menus! In this lively, hands-on cooking class you’ll learn how to utilize the produce and products of the farmers and artisans of the Boston Public Market. In addition to learning a new cooking style, you'll enjoy tastes of three local New England wines that pair perfectly with recipes we’ll be making, courtesy of The Massachusetts Wine Shop. Come ready to roll up your sleeves and get cooking! Menu: Sprouted Rye Sourdough made with Four Star Farms flour from Northfield, MA Grain Flour Gluten-Free Bread made with chia seeds, flax meal and Boston Honey Company honey Handmade Cultured Butter made with cream from Appleton Farms Assorted cheeses, smoked meats, pickles, nuts, crackers and other snacks from Boston Public Market Vendors This menu is vegetarian, but cannot be entirely gluten-free or vegan. Please email kitcheninfo@thetrustees.org to let us know if you need a vegetarian option or to alert us to any allergies. Please note that The KITCHEN is not a certified allergy-free kitchen and cross contamination is possible. Our hands-on cooking classes are structured as a group learning experience; you’ll work with other students to create a seasonal meal led by our professional chef instructors. We focus on learning new cooking styles and techniques to increase your confidence and enjoyment in your own kitchen. Here are a few things to know before booking a class with us: Each class is centered on the local, seasonal farmers and artisans of the Boston Public Market, so menus may change slightly based on what’s available the day of the event. During each class, you’ll learn 2 or 3 recipes, you’ll work with between 2 and 4 other students to create each one, and you’ll enjoy a plentiful taste of each. Classes are usually between 2 and 2.5 hours long, unless otherwise noted. Please be prepared to be on your feet, standing at a table, and cooking for the duration of class. We recommend comfortable, non-slip, and closed-toe shoes. Tickets: $64 for Trustees member and $80 for Non-Trustees Members. Members must bring their current member card and number. Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. About Chef Jason Bond Jason grew up in Wyoming and Kansas and moved to the East Coast in 1995, after studying music at Kansas State University, to pursue a culinary career. He was raised around farming and preserving the harvest, and this “root-cellar” style has shaped the food he prepares today. Jason has worked and learned from many passionate and idealistic chefs over the past 30 years, and has worked in environments ranging from slow-smoked BBQ to Relais & Châteaux properties. Today he focuses on developing a network of food purveyors whose goals are to steward the environment and produce the best quality vegetable, fish, or meat in the world. Jason works directly with producers to find interesting vegetables and rare breeds of livestock and strives to combine traditional and modern techniques to prepare honest and flavorful food. Chef Bond opened Bondir Cambridge in November 2010. About Oldways & The Whole Grains Council Oldways is a nonprofit organization helping people rediscover and embrace the healthy, sustainable joys of the “old ways” of shared cultural eating traditions — heritage-based diets high in taste, nourishment, and food made by sun, soil, water, and care. Through its Whole Grain Stamp initiative and events like Whole Grain Sampling Day, the Whole Grains Council, an Oldways program, promotes the health benefits and good taste of whole grains. To learn more, visit oldwayspt.org.

    Jun 24
  • Farm-to-KITCHEN Cooking Class: Spring in New England Comfort Food

    When the first buds of spring start to push their way through the cold New England ground, we can't help but think of all the tasty delicacies that will be making their way to Boston Public Market farmers - asparagus, tender baby greens, ramps and fiddleheads, and farm-fresh eggs, lamb and chicken! This Farm-to-KITCHEN New England Comfort Foods class draws upon the local produce of Massachusetts and highlights the region's rich food traditions and cultures. Learn new culinary techniques, deepen your recipe bench, and hone your cooking skills, all while working with some of the best local produce Massachusetts has to offer, sourced from the farmers and artisans of the Boston Public Market. We welcome all skill-levels. If you can't stand the cold, get into The KITCHEN! In this lively, hands-on cooking class you’ll learn how to utilize the produce and products of the farmers and artisans of the Boston Public Market. Guided by Chef Cleo you’ll create an exciting three-course meal based on seasonal, local food, and increase your comfort in the kitchen through new knife skills, techniques, and flavor profiles. In addition to learning a new cooking style, you'll enjoy tastes of three local New England wines that pair perfectly with recipes we’ll be making, courtesy of The Massachusetts Wine Shop. Come ready to roll up your sleeves and get cooking! See below the dates, times and menus. Dates: Tuesday, April 2 from 6:00-8:00 pm | Menu #1 Tuesday, April 16 from 6:00-8:00 pm | Menu #1 Tuesday, April 23 from 6:00-8:00 pm | Menu #1 Tuesday, May 21 from 6:00-8:00 pm | Menu #2 Tuesday, June 18 from 6:00-8:00 pm | Menu #2 Tuesday, June 25 from 6:00-8:00 pm | Menu #2 Menu #1 Blanched Stillman's Farms asparagus with a perfect Chestnut Farm poached egg and lemon-herb bread crumbs Chestnut Farms lamb meatballs with ramps and peas, fresh-made pasta from Law of Pasta Profiteroles with Crescent Ridge ice cream and Taza Chocolate ganache This menu can be made vegetarian, but not vegan or gluten free. Please email kitcheninfo@thetrustees.org to let us know if you need a vegetarian order or to alert us to any allergies. Please note that The KITCHEN is not a certified allergy-free kitchen and cross contamination is possible. Menu #2 Everything bagel crackers with roasted red pepper and feta dip ("htipiti") Pastrami-spiced, crispy-skin Chestnut Farms chicken, spring garlic vegetable succotash Amaretti Cookies with Q's nuts and lemon glaze This menu can be made vegetarian, but not vegan or gluten free. Please email kitcheninfo@thetrustees.org to let us know if you need a vegetarian order or to alert us to any allergies. Please note that The KITCHEN is not a certified allergy-free kitchen and cross contamination is possible. Our hands-on cooking classes are structured as a group learning experience; you’ll work with other students to create a seasonal meal led by our professional chef instructors. We focus on learning new cooking styles and techniques to increase your confidence and enjoyment in your own kitchen. Here are a few things to know before booking a class with us: Each class is centered on the local, seasonal farmers and artisans of the Boston Public Market, so menus may change slightly based on what’s available the day of the event. During each class, you’ll learn 2 or 3 recipes, you’ll work with between 2 and 4 other students to create each one, and you’ll enjoy a plentiful taste of each. Classes are usually between 2 and 2.5 hours long, unless otherwise noted. Please be prepared to be on your feet, standing at a table, and cooking for the duration of class. We recommend comfortable, non-slip, and closed-toe shoes. Tickets: $60 for Trustees member and $75 for Non-Trustees Members. Members must bring their current member card and number. Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. About Chef Cleo Bell Cleo was born and raised in Washington, DC. She attended McGill University in Montreal and has a BA in Cultural Anthropology. After graduating, she moved back to DC and began working at local restaurants, such as Againn, a British Isles-inspired gastro-pub and Komi, a high-end Mediterranean restaurant. She has spent 2 summers as the Head Chef for the Hog Island National Audubon Society summer camp in Maine, working with local farms to bring fresh food to the Island and to happy campers. Cleo is thrilled to have the opportunity to cook and teach at Boston Public Market, with the whole Market to source from and the whole of Boston to serve.  At first glance, it might seem a strange road from cultural anthropology to cooking, but food and cooking are integral to the expression and transference of culture. As they say: culture begins at the table. By concentrating on serving local, sustainable foods, Cleo hopes to elevate the experience of the diner and to make a positive impact on the local food community. 

    Jun 25
  • Market Test KITCHEN: Demo + Tasting

    Market Test KITCHEN is designed to allow our community to sample new products and ideas from Boston Public Market vendors, local chefs, and Boston food businesses. Vendors, chefs and other hosts will present new products, recipes, seasonally-available produce that they'd like to test and receive feedback from the public. Take a break from your day and join us to taste something new! Each demo comes with a small sample of food. Market Test KITCHEN is from 12:00-1:00 pm on various Fridays (see drop down box for full list). Make sure to check here often to see the updated schedule and topics. Please RSVP so we can have enough food for everyone!

    Jun 28
  • Mixology Class with Short Path Distillery

    Get schooled on how to make craft cocktails with our friends at Short Path Distillery, makers of tasty spirits, hatched in Everett, Mass. In these classes, we'll put a spin on three classic cocktails using Short Path Distillery spirits. Join us to learn the science of distilling, how to easily pair flavors and ​replicate the results at home. Let Short Path walk you through each cocktail; you’ll learn all about ingredients, fancy garnishes, necessary tools, and simple tweaks to update classic recipes. And finally, you’ll work in teams to practice making all three cocktails and will sample your creations! January, February, and March Cocktails: Jungle Bird: Rosid, Tripple Sec, Pineapple, Lime, Simple Winter Gin Fizz: Winter Gin, Ouzo, Simple, Lemon, Egg White, Soda Water SPD Classic Martini: Flagship Gin, Thyme Infused Americano Blanc, Olive Brine April, May, and June Cocktails: South Side: Flagship Gin, Lemon, Simple, Mint, Soda Water Spring Martini: Spring Gin, Elderflower, Vermouth Pink Lady: Rosid, Triple Sec, Lime, Simple Along with the cocktails we will also provide a local cheese and snack board from Appleton Farms, the Boston Public Market's purveyer of over 100 Massachusetts cheeses! Dates: Friday, March 22 from 6:00-7:30 pm Friday, April 26 from 6:00-7:30 pm Saturday, April 27 from 5:00-6:30 pm Friday, May 3 from 6:00-7:30 pm Friday, May 24 from 6:00-7:30 pm Saturday, June 22 from 5:00-6:30 pm Friday, June 28 from 6:00-7:30 pm Tickets: $47 per Trustees member and $59 per nonmember. Members must bring their current member card and number. Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. Join here. Photo credit: Adem Detour insta @adamdetour About Short Path Distilling By combining old-world distilling techniques with a new-world, chemistry-based approach to spirit development, here at Short Path Distillery we're marrying the art of distilling with the science of taste — and creating unique spirits that represent the best of both worlds. We’re using locally sourced and organic ingredients wherever possible to reflect our commitment to our community and our customers. And we’re handcrafting our spirits in small batches to deliver an engaging experience that starts conversations. We believe in making connections: connecting with our community, connecting with our customers, connecting with the world around us, and connecting distilling’s past with its future. Boston’s rich history and its embrace of innovation serve as inspiration for our products. About Jessica Solomon Jessica comes to us all the way from Williamtown, Ma where she started her career in Hospitality over 15 years ago. After moving to Boston after college she quickly became immerse in Boston's growing Hospitality scene. She has had the pleasure of being a part of several bar teams around the city, including Yvonnes & Citizen Public House and mostly recently she was running the cocktail program at Brick and Mortar. She joined the Short Path Distillery team at the end of the summer and is thrilled to be working with a such a great group of people in producing spirits close to home. Her favorite cocktail is a 50/50 Gin Martini.

    Jun 28
  • Farm-to-KITCHEN Cooking Class: Flavors from the Szechuan Region of China

    Looking to spice up your cooking skills this spring? Let Chef Alexis take you on a journey through the ancient region of Szechuan in China, where she recently spent a month exploring the local cuisine and discovering new recipes and techniques. Szechuan cuisine is known for intense flavor and spice, and using garlic, onion and chili peppers to kick it up a notch - prepare yourself for a flavor explosion! In this lively, hands-on cooking class you’ll learn how to utilize the produce and products of the farmers and artisans of the Boston Public Market. Guided by Chef Alexis you’ll create an exciting multi-course meal based on seasonal, local food, and increase your comfort in the kitchen through new knife skills, techniques, and flavor profiles. Come ready to roll up your sleeves and get cooking! The majority of ingredients for the day’s cooking and baking will be straight from The Boston Public Market, proving you can buy local, eat local and still achieve international flavors. In addition to learning a new cooking style, you'll enjoy tastes of three local New England wines that pair perfectly with recipes we’ll be making, courtesy of The Massachusetts Wine Shop. Dates: Sunday, April 7 from 4:00-6:00 pm Saturday, April 20 from 5:00-7:00 pm Saturday, May 4 from 1:00-3:00 pm Saturday, June 1 from 5:00-7:00 pm Sunday, June 23 from 4:00-6:00 pm Saturday, June 29 from 5:00-7:00 pm Menu Suan Ni Pai Huang Gua (Smacked Cucumber in Garlicky Sauce) Yu xiang qie zi (Sichuan Style Hot and Sour Eggplant) Gong Bao Ji Ding (Sichuan Kung Pao Chicken) served with white rice Selection of Boston Public Market Sweets and Chinese Tea This menu can be made vegetarian, but not gluten-free or vegan. To request a vegetarian option or to inquire about allergies, please email kitcheninfo@thetrustees.org at least three days in advance. Please note that The KITCHEN is not an allergy-free kitchen and there's always a slight risk of cross contamination. This menu contains MSG. Chef Alexis will talk about the proper use and preparation of MSG to limit negative reactions. MSG has been used for a century in Chinese recipes as a flavoring element, but if you would prefer to have an MSG-free meal, please email kitcheninfo@thetrustees.org at least three days in advance. Tickets: $60 for Trustees member and $75 for Non-Trustees Members.Members must bring their current member card and number. Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. About Chef Alexis Daniels Alexis began catering at 13-years-old in the San Francisco Bay Area, and launched her own private catering company at 16. Rather reluctantly, she closed her business and uprooted to chilly Boston to earn a BA in Anthropology, Community Health, and Fine Art from Tufts University. Delighted to learn food does in fact grow here too, she stayed a while longer and earned her Master’s in Occupational Therapy. After testing the waters in rehabilitation hospitals, clinics, and schools, she decided the kitchen best suits her creative, culinary mind!  These days, she is Enrichment Programs Manager at the Acera School, a founding member of Eastie Farm (the neighborhood’s first non-profit urban farm), and an avid world traveller. Alexis is excited to extend her love of global cuisines to students at the Boston Public Market, through classes highlighting New England’s highest quality local food.

    Jun 29
  • Farm-to-KITCHEN Cooking Class: Celebrate Vermont Food Culture with The Essex

    The KITCHEN is honored to welcome The Essex, Vermont's Culinary Resort, for a special hands-on cooking class celebrating the regional flavors and seasonal bounty of our next door neighbor, Vermont! These classes will feature Vermont American Cuisine - a gastronomy celebration of Vermont ingredients used in American cuisine with reginal and global influences. The menus and ingredients support local agriculture and sustain Vermont’s unique food culture along with preserving our local landscapes. Join us to learn new culinary techniques, deepen your recipe bench, and hone your cooking skills, all while working with some of the best local produce from Vermont and Massachusetts, sourced from local farmers and artisans. We welcome all skill-levels. In this lively, hands-on cooking class you’ll learn how to utilize the produce and products of local farmers. Guided by Chef Dante Trisciuzzi of The Essex, you’ll create an exciting three-course meal based on seasonal, local food, and increase your comfort in the kitchen through new knife skills, techniques, and flavor profiles. In addition to learning a new cooking style, you'll enjoy tastes of three craft beers from Vermont breweries that pair perfectly with recipes we’ll be making. Each taste is about 1/3 of a glass. Come ready to roll up your sleeves and get cooking! See below the dates, times and menus. Dates: Saturday, April 13 from 1:30-3:30 pm Saturday, May 18 from 5:00-7:00 pm Saturday, June 29 from 1:00-3:00 pm April Menu | Celebrating Vermont Maple Vermont Goat Cheese, Greens and Maple Pepper Pecans with a Maple Balsamic Vinaigrette Maple Ginger Pan Roasted Chestnut Farms Chicken Sautéed Fiddleheads with Maple and Creamy Maple Polenta Maple Crème Brulee May Menu | Celebrating Vermont Beer Classic French Onion Soup made with local Vermont beer Beer Braised Chestnut Farms chicken with Buttery Mashed Potatoes & Bacon Beer Broccoli Buttermilk Panna Cotta with Macerated Cherries June Menu | Celebrating Vermont Farmers Fresh Spring Gazpacho using Local Seasonal Veggies Handmade Pasta (attendees will roll pasta) with Early Summer Veggie Ragu Early Summer Berry Trifle made with fresh local creme All three menu can be made vegetarian, but not vegan or gluten free. Please email kitcheninfo@thetrustees.org to let us know if you need a vegetarian order or to alert us to any allergies. Please note that The KITCHEN is not a certified allergy-free kitchen and cross contamination is possible. Our hands-on cooking classes are structured as a group learning experience; you’ll work with other students to create a seasonal meal led by our professional chef instructors. We focus on learning new cooking styles and techniques to increase your confidence and enjoyment in your own kitchen. Here are a few things to know before booking a class with us: Each class is centered on the local, seasonal farmers and artisans of the Boston Public Market, so menus may change slightly based on what’s available the day of the event. During each class, you’ll learn 2 or 3 recipes, you’ll work with between 2 and 4 other students to create each one, and you’ll enjoy a plentiful taste of each. Classes are usually between 2 and 2.5 hours long, unless otherwise noted. Please be prepared to be on your feet, standing at a table, and cooking for the duration of class. We recommend comfortable, non-slip, and closed-toe shoes. Tickets: $60 for Trustees member and $75 for Non-Trustees Members. Members must bring their current member card and number. Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. About Chef Dante Trisciuzzi Dante Trisciuzzi is from Sonoma, California. Chef Trisciuzzi is a graduate of the California Culinary Academy in San Francisco, CA; his specialties include French cuisine and bread sciences. He draws his creative inspirations from his experience at The Sonoma Wine Shoppe in Sebastopol, CA working under executive chef Rick Vargas and his discipline from his Marine Corps background. After running the kitchen at La Bodega in Sonoma, CA; wine, cheese and food pairing became a great passion. About The Essex Culinary Experience The Essex is an award-winning resort and spa in Burlington, Vermont, specializing in culinary experiences for their guests. The hands-on classes at Cook Academy at The Essex are perfect for cooks of every level, whether you spend all your free time in the kitchen or leave the cooking to someone else. Our renowned chefs love to share their passion for food and are patient, supportive instructors who guide you step by step through the preparation of a delicious meal. You can expect to acquire new cooking techniques or hone the skills you already have, plus learn industry insights that can help you entertain at home. Find out more here: https://www.essexresort.com/.

    Jun 29
  • Baking School: Essential Breads with Chef Cleo

    Go back to school and learn how to bake with Chef Cleo Bell at The KITCHEN at The Boston Public Market! In this lively, hands-on cooking class you’ll learn the essential science and techniques to creating perfect baked goods. In each class, participants will create enough of each baked good to enjoy at the end of class and bring home extras to share. Attendees will also enjoy a wine tasting of three local wines from the Massachusetts Wine Shop as they knead, mix, taste, and bake each scrumptious recipe. Baking School is scheduled for Sundays from 1:00-3:00 pm, unless otherwise noted.   Breads of Italy: Focaccia and Olive Loaf Dates: April 28, May 26, June 2, June 9, and June 30 Do as the Roman's do, and enjoy bread with every meal! We'll warm you up this winter with a bread making class focused on the classic savory breads of Italy. Get your hands in some dough and make an Italian Focaccia Pomodoro, plus a Rosemary Olive Loaf. Attendees will make one (1) focaccia and one (1) olive loaf to take home. About Baking School Our hands-on baking classes are structured as a group learning experience; you’ll work with other students to create a seasonal meal led by our professional chef instructors. We focus on learning new styles and techniques to increase your confidence and enjoyment in your own kitchen. Here are a few things to know before booking a class with us: During each class, you’ll learn 2 recipes and you’ll work with between 2 and 4 other students to create each one. Classes are usually between 2 and 2.5 hours long, unless otherwise noted. Please be prepared to be on your feet, standing at a table, and cooking for the duration of class. We recommend comfortable, non-slip, and closed-toe shoes. Tickets: $52 for Trustees member and $65 for Non-Trustees Members. Members must bring their current member card and number. Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. About Chef Cleo Bell Cleo Bell is the Educaton and Operations Manager at the KITCHEN at the Boston Public Market. Cleo has a degree in Anthropology from McGill University and she has been cooking professionally for almost ten years in Washington, D.C., Maine, and Massachusetts. She gets her inspiration for new menus from the farmers and artisans at the Boston Public Market and she is passionate about teaching people how to cook using local ingredients, especially fruits and vegetables. She believes that in learning how to cook, we also learn how to better care for our bodies, our friends and families, and the environment.

    Jun 30
  • Pasta Making Workshop with Law of Pasta

    Learn how to make pasta from scratch with Law of Pasta! Formerly called Nella Pasta Workshop, this hands-on pasta making workshop is still led by the famous Chef Avery (@law_of_pasta), the founder / owner of Law of Pasta in The Boston Public Market. Chef Avery will teach you how to make a fresh pasta dough by hand using premium ingredients, roll it into sheets, and learn different pasta shapes (ex: pappardelle, linguine, farfalle, strozzapretti, etc.). Avery will then demo a seasonal dish with handmade fettuccine and ingredients sourced from Boston Public Market farmers and artisans. Attendees will then all eat together! We'll send you home with the pasta you’ve created (about a pound). But what’s a pasta class without wine? Not to worry - The Massachusetts Wine Shop will provide tastes of local New England wines that pair perfectly with pasta and the recipe we’ll be making. Avery has taught pasta making classes at The KITCHEN at the Boston Public Market for more than two years, and is our most requested chef and a favorite of our guests, young and old. Sign up for one of his classes or catch him at the Law of Pasta shop; he'll usually be sporting a bowtie! Dates: Thursday, January 31 from 6:00-8:00 pm Sunday, February 3 from 1:00-3:00 pm Tuesday, February 5 from 6:00-8:00 pm Saturday, February 9 from 5:00-7:00 pm Sunday, February 17 from 4:00-6:00 pm Sunday, February 24 from 4:00-6:00 pm Sunday, March 3 from 4:00-6:00 pm Sunday, March 10 from 1:00-3:00 pm Sunday, March 17 from 4:00-6:00 pm Sunday, March 24 from 4:00-6:00 pm Sunday, March 31 from 4:00-6:00 pm Saturday, April 6 from 1:00-3:00 pm Sunday, April 14 from 4:00-6:00 pm Sunday, April 21 from 4:00-6:00 pm Sunday, April 28 from 4:00-6:00 pm Sunday, May 5 from 4:00-6:00 pm Sunday, May 19 from 4:00-6:00 pm Sunday, June 2 from 4:00-6:00 pm Sunday, June 16 from 4:00-6:00 pm Sunday, June 30 from 4:00-6:00 pm The KITCHEN at The Boston Public Market100 Hanover StreetBoston, MA 02108 Attendees MUST purchase a ticket to attend this class. It is recommended that your sign up far in advance because this popular class will sell out! Please notify us of any allergies or food preferences and we will try to accommodate them as best we can. Pasta dish can be made vegetarian upon request. Any questions or preferences please reach out to kitcheninfo@thetrustees.org. Our hands-on cooking classes are structured as a group learning experience; you’ll work with other students to create a seasonal meal led by our professional chef instructors. We focus on learning new cooking styles and techniques to increase your confidence and enjoyment in your own kitchen. Here are a few things to know before booking a class with us: Each class is centered on the local, seasonal farmers and artisans of the Boston Public Market, so menus may change slightly based on what’s available the day of the event. Classes are usually between 2 and 2.5 hours long, unless otherwise noted. Please be prepared to be on your feet, standing at a table, and cooking for the duration of class. We recommend comfortable, non-slip, and closed-toe shoes. Costs: $56 per Trustees of Reservations member and $70 per nonmember. Members must bring their current member card and number. Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. Join here. About Law of Pasta and Chef Avery Avery Perry started as one of the partners of the former Nella Pasta shop, and recently launced his very own handmade pasta shop at the Boston Public Market. Law of Pasta is all about the beauty of fresh, handmade pastas in a variety of shapes and flavors using locally sourced veggies, herbs and ancient grains along with take-and-go lunch and dinner options. Avery will always make traditional pasta, but as the self proclaimed "Mad Scientist" of the culinary world, he often jumps out the box and creates unique flavor profiles that will leave you anticipating your next trip to the Boston Public Market. Avery has taught pasta making classes at The KITCHEN at the Boston Public Market for more than two years, and is our most requested chef and a favorite of our guests, young and old. Sign up for one of his classes or catch him at the Law of Pasta shop; he'll usually be sporting a bowtie!

    Jun 30
  • Superfood Society Chats with Jennifer Hanway

    Join Holistic Nutritionist and Wellness Expert Jennifer Hanway for the Lightest Brightest You Lecture Series - these free, open to all monthly workshops focus on this years most important health and wellness topics you need to know about to enliven your lightest, brightest you. From gut health to hormone balance, clean eating to stress and sleep you’ll learn from one of Boston’s most respected holistic health experts, meet like minded individuals, and leave with practical takeaways you can implement immediately. Sunday, May 26th | 10-11AM | Slow Down to Speed Up In this brand-new workshop Holistic Nutritionist Jennifer Hanway and Human Performance Expert Tim Hanway will teach you why doing less is the key to achieving more in all areas of your life. You will learn: How to simplify your diet and workout smarter, not harder to achieve your longed-for health goals Why you should ‘rest and reset’ more than ‘go hard or go home’ How to halve your ‘to-do’ list but get twice as much done Why you should measure “attentional units”, not time, to leverage your most productive times of the day.  Sunday, June 30th | 10-11 AM | The Skinny on Sugar Are you a sucker for the sweet stuff? Join Holistic Nutritionist Jennifer Hanway, for this FREE informative and empowering workshop on quitting sugar for good. You will learn: Why quitting sugar is the best thing you can do for your health this year, and how eliminating it from your diet can reduce your risk of chronic disease, help you lose fat, make you look younger and reduce your stress levels The pain-free way to sugar detox How to live sugar-free in a processed world Which sweet treats are actually good for your health Cost: FREE! Make sure to RSVP so we can know how many to expect.   About Jennifer Hanway Jennifer Hanway is a Holistic Nutritionist, Bio Signature Modulation Practitioner and Personal Trainer. Rooted in science and infused with her renowned British wit, Jenny strives to create an inspiring and rewarding experience for those seeking to better their lives through improved health. From running bikini bootcamps at Amansala in Tulum to being a founding team member and Master Trainer at Barre Core, London’s first barre studio, Jenny’s trustworthy demeanour and undeniable results have made her the go-to in Holistic Nutrition for clients including the British Royal Family and Hollywood A-list. Jenny is a sought after Wellness Speaker (previous engagements include SXSW and the W.E.L.L. Summit), and Wellness Writer (previous publications include Hip and Healthy, The Bod Edit, The Daily Telegraph, and W.E.L.L. Insiders).

    Jun 30
  • Pasta Making Workshop with Law of Pasta

    Learn how to make pasta from scratch with Law of Pasta! Formerly called Nella Pasta Workshop, this hands-on pasta making workshop is still led by the famous Chef Avery (@law_of_pasta), the founder / owner of Law of Pasta in The Boston Public Market. Chef Avery will teach you how to make a fresh pasta dough by hand using premium ingredients, roll it into sheets, and learn different pasta shapes (ex: pappardelle, linguine, farfalle, strozzapretti, etc.). Avery will then demo a seasonal dish with handmade fettuccine and ingredients sourced from Boston Public Market farmers and artisans. Attendees will then all eat together! We'll send you home with the pasta you’ve created (about a pound). But what’s a pasta class without wine? Not to worry - The Massachusetts Wine Shop will provide tastes of local New England wines that pair perfectly with pasta and the recipe we’ll be making. Avery has taught pasta making classes at The KITCHEN at the Boston Public Market for more than two years, and is our most requested chef and a favorite of our guests, young and old. Sign up for one of his classes or catch him at the Law of Pasta shop; he'll usually be sporting a bowtie! Dates: Sunday, May 19 from 4:00-6:00 pm Saturday, May 25 from 5:00-7:00 pm Saturday, June 1 from 1:00-3:00 pm Sunday, June 2 from 4:00-6:00 pm Sunday, June 9 from 4:00-6:00 pm Sunday, June 16 from 4:00-6:00 pm Sunday, June 30 from 4:00-6:00 pm Wednesday, July 3 from 6:00 - 8:00 pm Sunday, July 7 from 4:00 - 6:00 pm Sunday, July 21 from 4:00 - 6:00 pm Sunday, August 4 from 4:00 - 6:00 pm Sunday, August 18 from 4:00 - 6:00 pm Sunday, September 8 from 4:00 - 6:00 pm Sunday, September 22 from 4:00 - 6:00 pm Sunday, September 29 from 4:00 - 6:00 pm Attendees MUST purchase a ticket to attend this class. It is recommended that your sign up far in advance because this popular class will sell out! Please notify us of any allergies or food preferences and we will try to accommodate them as best we can. Pasta dish can be made vegetarian upon request. Any questions or preferences please reach out to kitcheninfo@thetrustees.org. Our hands-on cooking classes are structured as a group learning experience; you’ll work with other students to create a seasonal meal led by our professional chef instructors. We focus on learning new cooking styles and techniques to increase your confidence and enjoyment in your own kitchen. Here are a few things to know before booking a class with us: Each class is centered on the local, seasonal farmers and artisans of the Boston Public Market, so menus may change slightly based on what’s available the day of the event. Classes are usually between 2 and 2.5 hours long, unless otherwise noted. Please be prepared to be on your feet, standing at a table, and cooking for the duration of class. We recommend comfortable, non-slip, and closed-toe shoes. Costs: $56 per Trustees of Reservations member and $70 per nonmember. Members must bring their current member card and number. Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. Join here. About Law of Pasta and Chef Avery Avery Perry started as one of the partners of the former Nella Pasta shop, and recently launced his very own handmade pasta shop at the Boston Public Market. Law of Pasta is all about the beauty of fresh, handmade pastas in a variety of shapes and flavors using locally sourced veggies, herbs and ancient grains along with take-and-go lunch and dinner options. Avery will always make traditional pasta, but as the self proclaimed "Mad Scientist" of the culinary world, he often jumps out the box and creates unique flavor profiles that will leave you anticipating your next trip to the Boston Public Market. Avery has taught pasta making classes at The KITCHEN at the Boston Public Market for more than two years, and is our most requested chef and a favorite of our guests, young and old. Sign up for one of his classes or catch him at the Law of Pasta shop; he'll usually be sporting a bowtie!

    Jul 3
  • Sushi Rolling Workshop with Red's Best

    Join us in The KITCHEN at the Boston Public Market for a culinary exploration that celebrates New England fishermen and the fresh seafood they pull daily from cold Massachusetts waters. This hands-on sushi workshop is hosted in partnership with Red's Best and will be paired with wine tastings from the Massachusetts Wine Shop. Students will learn about the traditions of sushi and working with raw fish using the freshest local and sustainably-caught tuna and salmon from Red’s Best. Participants will learn techniques and tips while creating two different sushi rolls along with a traditional Japanese salad to round out the meal. Guided by Chef Jen, who assisted with the sushi program at Legal Harborside, attendees will learn about local seafood and the proper techniques for rolling sushi, along with how to shop for the right ingredients. Participants will leave with their own sushi rolling mat, ready to roll their own sushi at home. In addition to learning a new cooking style, you'll enjoy tastes of three local New England wines that pair perfectly with recipes we’ll be making, courtesy of The Massachusetts Wine Shop. Dates: Friday, May 31 from 6-8 pm Friday, June 14 from 6-8 pm Friday, July 5 from 6-8 pm Friday, August 2 from 6-8 pm Friday, September 13 from 6-8 pm Menu: Salmon Maki using fresh salmon from Red's Best and local veggies from Stillman's Farm Tuna Maki using fresh tuna from Red's Best and local veggies from Stillman's Farm Traditional Japanese salad with cucumber and ginger with a handmade dressing Unfortunately, we cannot accommodate vegetarian or vegan requests; however, we can make this menu gluten free. Please email kitcheninfo@thetrustees.org to request a gluten free option or to inquire about allergies. Please note that The KITCHEN is not a gluten-free or allergy-free facility and that there is always a slight risk of cross-contamination. Our hands-on cooking classes are structured as a group learning experience; you’ll work with other students to create a seasonal meal led by our professional chef instructors. We focus on learning new cooking styles and techniques to increase your confidence and enjoyment in your own kitchen. Here are a few things to know before booking a class with us: Each class is centered on the local, seasonal farmers and artisans of the Boston Public Market, so menus may change slightly based on what’s available the day of the event. During each class, you’ll learn 2 or 3 recipes, you’ll work with between 2 and 4 other students to create each one, and you’ll enjoy a plentiful taste of each. Classes are usually between 2 and 2.5 hours long, unless otherwise noted. Please be prepared to be on your feet, standing at a table, and cooking for the duration of class. We recommend comfortable, non-slip, and closed-toe shoes. Tickets: $68 for Trustees member and $85 for Non-Trustees Members. Members must bring their current member card and number. Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. About Chef Jennifer Heilig Jennifer Heilig is a trained chef, culinary educator, and owner of For The Table cooking school. She has cooked professionally for over 15 years. Jen teaches group, private, and corporate cooking classes in and around Boston, Massachusetts. Cooking has been Jen’s lifelong passion. After graduating from Smith College, she dove into the kitchen life as the personal chef for a college president for several years. Work in the business world followed, but cooking remained a central part of her life, and she eventually left her desk job to focus on food. She graduated from the Cambridge School of Culinary Arts with high honors and received the school’s Julia Child Award. She has worked at a number of restaurants in and around Boston and on Cape Cod, including Legal Harborside and State Street’s executive dining room. Jen founded For The Table cooking school to bring hands-on classes to home cooks of all levels. Her mission is to help people enjoy cooking and to cook at home more often. Her classes range from cooking techniques and fundamentals to ingredient- and cuisine-focused favorites. She is proud to be part of the Boston Public Market community and to teach and cook in The KITCHEN with the fresh, local bounty of New England.

    Jul 5
  • New England Seafood Feast | Deluxe Class

    KITCHEN Master Class: New England Seafood Feast | Deluxe Class Learn how to perfectly prepare fish and shellfish with this deep-dive class about our bountiful local seafood! Cooking skills of all levels are welcome! KITCHEN Master Class: New England Seafood Feast is a deluxe class. You'll eat your fill of the highest quality seafood available from our cold New England waters, courtesy of our partner, Red's Best. In this lively, hands-on cooking class you’ll learn how to make delicious use of the produce and products of the farmers and artisans of the Boston Public Market. Guided by Chef Jen you’ll create an exciting three-course meal incorporating seasonal, local food, and increase your comfort in the kitchen by practicing knife skills, learning cooking techniques, and experimenting with diverse flavor profiles. In addition, you will enjoy tastes of three local New England wines that pair perfectly with recipes we’ll be making, courtesy of The Massachusetts Wine Shop. Come ready to roll up your sleeves and get cooking! Dates: Saturday, July 6 from 1:00 - 3:00 pm | Summer Menu Saturday, July 6 from 5:00 - 7:00 pm | Summer Menu Saturday, Sept 14 from 1:00 - 3:00 pm | Summer Menu   Summer Menu: Vietnamese lobster summer rolls with dipping sauce Pan seared local catch with market salsa New England clam bake packets with fresh shellfish and corn Unfortunately, we cannot accomodate vegetarian or vegan requests; however, we can make this menu gluten free. Please email kitcheninfo@thetrustees.org to request a gluten free option or to inquire about allergies. Please note that The KITCHEN is not a certified gluten free or nut-free facility and there is always a slight risk of cross contamination. Our hands-on cooking classes are structured as a group learning experience; you’ll work with other students to create a seasonal meal led by our professional chef instructors. We focus on learning new cooking styles and techniques to increase your confidence and enjoyment in your own kitchen. Here are a few things to know before booking a class with us: Each class is centered on the local, seasonal farmers and artisans of the Boston Public Market, so menus may change slightly based on what’s available the day of the event. During each class, you’ll learn 2 or 3 recipes, you’ll work with between 2 and 4 other students to create each one, and you’ll enjoy a plentiful taste of each. Classes are usually between 2 and 2.5 hours long, unless otherwise noted. Please be prepared to be on your feet, standing at a table, and cooking for the duration of class. We recommend comfortable, non-slip, and closed-toe shoes. Tickets: $68 for Trustees member and $85 for Non-Trustees Members. Members must bring their current member card and number. Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. About Chef Jennifer Heilig Jennifer Heilig is a trained chef, culinary educator, and owner of For The Table cooking school. She has cooked professionally for over 15 years. Jen teaches group, private, and corporate cooking classes in and around Boston, Massachusetts. Cooking has been Jen’s lifelong passion. After graduating from Smith College, she dove into the kitchen life as the personal chef for a college president for several years. Work in the business world followed, but cooking remained a central part of her life, and she eventually left her desk job to focus on food. She graduated from the Cambridge School of Culinary Arts with high honors and received the school’s Julia Child Award. She has worked at a number of restaurants in and around Boston and on Cape Cod, including Legal Harborside and State Street’s executive dining room. Jen founded For The Table cooking school to bring hands-on classes to home cooks of all levels. Her mission is to help people enjoy cooking and to cook at home more often. Her classes range from cooking techniques and fundamentals to ingredient- and cuisine-focused favorites. She is proud to be part of the Boston Public Market community and to teach and cook in The KITCHEN with the fresh, local bounty of New England.  

    Jul 6
  • New England Seafood Feast | Deluxe Class

    KITCHEN Master Class: New England Seafood Feast | Deluxe Class Learn how to perfectly prepare fish and shellfish with this deep-dive class about our bountiful local seafood! Cooking skills of all levels are welcome! KITCHEN Master Class: New England Seafood Feast is a deluxe class. You'll eat your fill of the highest quality seafood available from our cold New England waters, courtesy of our partner, Red's Best. In this lively, hands-on cooking class you’ll learn how to make delicious use of the produce and products of the farmers and artisans of the Boston Public Market. Guided by Chef Jen you’ll create an exciting three-course meal incorporating seasonal, local food, and increase your comfort in the kitchen by practicing knife skills, learning cooking techniques, and experimenting with diverse flavor profiles. In addition, you will enjoy tastes of three local New England wines that pair perfectly with recipes we’ll be making, courtesy of The Massachusetts Wine Shop. Come ready to roll up your sleeves and get cooking! Dates: Saturday, July 6 from 1:00 - 3:00 pm | Summer Menu Saturday, July 6 from 5:00 - 7:00 pm | Summer Menu Saturday, Sept 14 from 1:00 - 3:00 pm | Summer Menu   Summer Menu: Vietnamese lobster summer rolls with dipping sauce Pan seared local catch with market salsa New England clam bake packets with fresh shellfish and corn Unfortunately, we cannot accomodate vegetarian or vegan requests; however, we can make this menu gluten free. Please email kitcheninfo@thetrustees.org to request a gluten free option or to inquire about allergies. Please note that The KITCHEN is not a certified gluten free or nut-free facility and there is always a slight risk of cross contamination. Our hands-on cooking classes are structured as a group learning experience; you’ll work with other students to create a seasonal meal led by our professional chef instructors. We focus on learning new cooking styles and techniques to increase your confidence and enjoyment in your own kitchen. Here are a few things to know before booking a class with us: Each class is centered on the local, seasonal farmers and artisans of the Boston Public Market, so menus may change slightly based on what’s available the day of the event. During each class, you’ll learn 2 or 3 recipes, you’ll work with between 2 and 4 other students to create each one, and you’ll enjoy a plentiful taste of each. Classes are usually between 2 and 2.5 hours long, unless otherwise noted. Please be prepared to be on your feet, standing at a table, and cooking for the duration of class. We recommend comfortable, non-slip, and closed-toe shoes. Tickets: $68 for Trustees member and $85 for Non-Trustees Members. Members must bring their current member card and number. Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. About Chef Jennifer Heilig Jennifer Heilig is a trained chef, culinary educator, and owner of For The Table cooking school. She has cooked professionally for over 15 years. Jen teaches group, private, and corporate cooking classes in and around Boston, Massachusetts. Cooking has been Jen’s lifelong passion. After graduating from Smith College, she dove into the kitchen life as the personal chef for a college president for several years. Work in the business world followed, but cooking remained a central part of her life, and she eventually left her desk job to focus on food. She graduated from the Cambridge School of Culinary Arts with high honors and received the school’s Julia Child Award. She has worked at a number of restaurants in and around Boston and on Cape Cod, including Legal Harborside and State Street’s executive dining room. Jen founded For The Table cooking school to bring hands-on classes to home cooks of all levels. Her mission is to help people enjoy cooking and to cook at home more often. Her classes range from cooking techniques and fundamentals to ingredient- and cuisine-focused favorites. She is proud to be part of the Boston Public Market community and to teach and cook in The KITCHEN with the fresh, local bounty of New England.  

    Jul 6
  • Unbaked Baking School: Raw Desserts to Celebrate Summer

    When the heat of summer has you dreading turning your oven on, you're going to want these raw vegan dessert recipes to conquer your cravings! The KITCHEN at the Boston Public Market presents a very special Baking School featuring Katerina Kouriati, the Queen of Vega. In this lively, hands-on cooking class you’ll learn the essential science and techniques to creating perfectly light, perfectly fresh, and perfectly uncooked seasonal treats. We're taking inspiration from the summer bounty of the farmers of Boston Public Market - Stillman's Farm, Red Apple Farm and Siena Farm - to bring you two sinfully delicious (but secretly healthy) recipes that will utilize the freshest berries and fruits of summer. Attendees will also enjoy a wine tasting of three local wines from the Massachusetts Wine Shop as they create each scrumptious recipe. Raw Dessert Menu: Strawberry & Rhubarb Pie sourcing fresh fruit from Stillman's Farm Stone-Fruit Sorbet (peaches and/or nectarines from Red Apple Farm and Siena Farm) with Fresh Taza Chocolate Ganache About Baking School Our hands-on baking classes are structured as a group learning experience; you’ll work with other students to create a seasonal meal led by our professional chef instructors. We focus on learning new styles and techniques to increase your confidence and enjoyment in your own kitchen. Here are a few things to know before booking a class with us: During each class, you’ll learn 2 recipes and you’ll work with between 2 and 4 other students to create each one. Classes are usually between 2 and 2.5 hours long, unless otherwise noted. Please be prepared to be on your feet, standing at a table, and cooking for the duration of class. We recommend comfortable, non-slip, and closed-toe shoes. Tickets: $60 for Trustees member and $75 for Non-Trustees Members. Members must bring their current member card and number. Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. About Katerina Kouriati and Queen of Vega Born in Greece and raised by a strawberry farmer, Katerina always had a sweet tooth. An archaeologist by profession she researched ancient Greek recipes and use this knowledge to create new, gastronomic sweet experiences. Most recently, she wanted to be able to enjoy a dessert without the guilt of eating something unhealthy, full of calories and poor in nutrition. So she decided to create nutritious, delicious desserts made with ingredients from the plant kingdom and naturally sweetened. The result of her research and experimentation brought to life a series of plant-based desserts using seasonal and local ingredients. Queen of Vega came to life out of love for nutritious, delicious, plant-based desserts and the desire to offer this option to all sweet lovers. We envisioned healthier, guilt-free desserts and we create them using ingredients directly derived from the plant kingdom: nuts, seeds, fruits, flowers and vegetables. Our desserts are free from refined sugar, free from dairy, free from grains and soy. We are making mouthwatering fruits and flowers flavoured cashew cakes with a cheesecake texture, godly soft puddings, unique chocolate treats and delightful energy snacks.

    Jul 7
  • Pasta Making Workshop with Law of Pasta

    Learn how to make pasta from scratch with Law of Pasta! Formerly called Nella Pasta Workshop, this hands-on pasta making workshop is still led by the famous Chef Avery (@law_of_pasta), the founder / owner of Law of Pasta in The Boston Public Market. Chef Avery will teach you how to make a fresh pasta dough by hand using premium ingredients, roll it into sheets, and learn different pasta shapes (ex: pappardelle, linguine, farfalle, strozzapretti, etc.). Avery will then demo a seasonal dish with handmade fettuccine and ingredients sourced from Boston Public Market farmers and artisans. Attendees will then all eat together! We'll send you home with the pasta you’ve created (about a pound). But what’s a pasta class without wine? Not to worry - The Massachusetts Wine Shop will provide tastes of local New England wines that pair perfectly with pasta and the recipe we’ll be making. Avery has taught pasta making classes at The KITCHEN at the Boston Public Market for more than two years, and is our most requested chef and a favorite of our guests, young and old. Sign up for one of his classes or catch him at the Law of Pasta shop; he'll usually be sporting a bowtie! Dates: Sunday, May 19 from 4:00-6:00 pm Saturday, May 25 from 5:00-7:00 pm Saturday, June 1 from 1:00-3:00 pm Sunday, June 2 from 4:00-6:00 pm Sunday, June 9 from 4:00-6:00 pm Sunday, June 16 from 4:00-6:00 pm Sunday, June 30 from 4:00-6:00 pm Wednesday, July 3 from 6:00 - 8:00 pm Sunday, July 7 from 4:00 - 6:00 pm Sunday, July 21 from 4:00 - 6:00 pm Sunday, August 4 from 4:00 - 6:00 pm Sunday, August 18 from 4:00 - 6:00 pm Sunday, September 8 from 4:00 - 6:00 pm Sunday, September 22 from 4:00 - 6:00 pm Sunday, September 29 from 4:00 - 6:00 pm Attendees MUST purchase a ticket to attend this class. It is recommended that your sign up far in advance because this popular class will sell out! Please notify us of any allergies or food preferences and we will try to accommodate them as best we can. Pasta dish can be made vegetarian upon request. Any questions or preferences please reach out to kitcheninfo@thetrustees.org. Our hands-on cooking classes are structured as a group learning experience; you’ll work with other students to create a seasonal meal led by our professional chef instructors. We focus on learning new cooking styles and techniques to increase your confidence and enjoyment in your own kitchen. Here are a few things to know before booking a class with us: Each class is centered on the local, seasonal farmers and artisans of the Boston Public Market, so menus may change slightly based on what’s available the day of the event. Classes are usually between 2 and 2.5 hours long, unless otherwise noted. Please be prepared to be on your feet, standing at a table, and cooking for the duration of class. We recommend comfortable, non-slip, and closed-toe shoes. Costs: $56 per Trustees of Reservations member and $70 per nonmember. Members must bring their current member card and number. Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. Join here. About Law of Pasta and Chef Avery Avery Perry started as one of the partners of the former Nella Pasta shop, and recently launced his very own handmade pasta shop at the Boston Public Market. Law of Pasta is all about the beauty of fresh, handmade pastas in a variety of shapes and flavors using locally sourced veggies, herbs and ancient grains along with take-and-go lunch and dinner options. Avery will always make traditional pasta, but as the self proclaimed "Mad Scientist" of the culinary world, he often jumps out the box and creates unique flavor profiles that will leave you anticipating your next trip to the Boston Public Market. Avery has taught pasta making classes at The KITCHEN at the Boston Public Market for more than two years, and is our most requested chef and a favorite of our guests, young and old. Sign up for one of his classes or catch him at the Law of Pasta shop; he'll usually be sporting a bowtie!

    Jul 7
  • Cook Local: Family Cooking Class with Project Bread

    Cook Local: Family Cooking Class with Project Bread The KITCHEN is honored to host Project Bread this summer for a low-cost cooking class for families that celebrates local, seasonal food and local farmers and food artisans. In this fun hands-on class, families will learn how to create healthy, tasty recipes that they can make at home. Taught by Chef Educators from Project Bread's Chefs in Schools program, attendees will be guided through each step of the recipe, all the way through to clean up. The recipes will incorporate seasonal ingredients from the Boston Public Market and kid-friendly cooking techniques to foster a love of cooking and healthy eating. These are hands-on cooking classes. Families (child and a parent or guardian) will create 1-2 dishes per session, and will eat what they've made at the end of class! Each child must be accompanied by at least one adult. Classes are offered on Monday evenings from July 8th through August 12th. There are two sessions each Monday. The first session is for children age 6-10 and the second session is for children age 10-14. All tickets are $5 per person. Scholarships also available. Please email kitcheninfo@thetrustees.org to inquire about scholarships. Parents & guardians: Please plan to stay in The KITCHEN during the class; this is NOT a drop-off class, so you must purchase an adult ticket in addition to a child ticket. IF YOUR CHILD HAS A FOOD ALLERGY, please email kitcheninfo@thetrustees.org at least 3 days in advance to inquire about the recipes. Unfortunately we cannot modify recipes for these events. Note: Menus will be determined on the day of the class based on what’s in season that day at Boston Public Market farmers and food artisans. For Kids Age 6-10 Monday, July 8th | 4-5PM Monday, July 15th | 4-5PM Monday, July 22nd | 4-5PM Monday, July 29th | 4-5PM Monday, August 5th | 4-5PM Monday, August 12th | 4-5PM For Kids Age 10-14 Monday, July 8th | 6-7 PM Monday, July 15th | 6-7 PM Monday, July 22nd | 6-7 PM Monday, July 29th | 6-7 PM Monday, August 5th | 6-7 PM Monday, August 12th | 6-7 PM About Project Bread Project Bread is a leading statewide organization committed to ending hunger for Massachusetts residents of all ages. In collaboration with key partners, we deploy a two-pronged approach to achieve this goal: provide immediate relief to those who are hungry today and eradicate the systemic causes of hunger. Project Bread’s Chefs in Schools program trains school food service staff how to consistently prepare healthy, tasty meals and introduces a broad range of new foods to students. This year, Chefs in Schools is operating in Amherst, Athol, Codman Academy, Greenfield, Lawrence, Medford and New Bedford. Chef Bios Chef Sam Icklan is the Director of Chefs in Schools at Project Bread. Before joining the Chefs in Schools team at Project Bread in 2015, Sam worked in restaurants, school cafeterias and summer camps, including as a Chef Instructor at the Claremont Preparatory School in New York City, and as the head chef at Camp Aranu'tiq of Harbor Camps. Sam holds an MS in Food Systems and a professional certificate in Sustainable Food Systems Leadership from the University of Vermont. Chef Ryan Eckles is a Chef Educator at Project Bread. He previously served as the Senior Teaching Assistant and Lead Chef at Mount Diablo High School in Concord, CA and a Foodwise Kids Instructor at the Center for Urban Education about Sustainable Agriculture in San Francisco. Ryan attended the San Francisco Baking Institute and the College of Wooster in Ohio.

    Jul 8
  • Cook Local: Family Cooking Class with Project Bread

    Cook Local: Family Cooking Class with Project Bread The KITCHEN is honored to host Project Bread this summer for a low-cost cooking class for families that celebrates local, seasonal food and local farmers and food artisans. In this fun hands-on class, families will learn how to create healthy, tasty recipes that they can make at home. Taught by Chef Educators from Project Bread's Chefs in Schools program, attendees will be guided through each step of the recipe, all the way through to clean up. The recipes will incorporate seasonal ingredients from the Boston Public Market and kid-friendly cooking techniques to foster a love of cooking and healthy eating. These are hands-on cooking classes. Families (child and a parent or guardian) will create 1-2 dishes per session, and will eat what they've made at the end of class! Each child must be accompanied by at least one adult. Classes are offered on Monday evenings from July 8th through August 12th. There are two sessions each Monday. The first session is for children age 6-10 and the second session is for children age 10-14. All tickets are $5 per person. Scholarships also available. Please email kitcheninfo@thetrustees.org to inquire about scholarships. Parents & guardians: Please plan to stay in The KITCHEN during the class; this is NOT a drop-off class, so you must purchase an adult ticket in addition to a child ticket. IF YOUR CHILD HAS A FOOD ALLERGY, please email kitcheninfo@thetrustees.org at least 3 days in advance to inquire about the recipes. Unfortunately we cannot modify recipes for these events. Note: Menus will be determined on the day of the class based on what’s in season that day at Boston Public Market farmers and food artisans. For Kids Age 6-10 Monday, July 8th | 4-5PM Monday, July 15th | 4-5PM Monday, July 22nd | 4-5PM Monday, July 29th | 4-5PM Monday, August 5th | 4-5PM Monday, August 12th | 4-5PM For Kids Age 10-14 Monday, July 8th | 6-7 PM Monday, July 15th | 6-7 PM Monday, July 22nd | 6-7 PM Monday, July 29th | 6-7 PM Monday, August 5th | 6-7 PM Monday, August 12th | 6-7 PM About Project Bread Project Bread is a leading statewide organization committed to ending hunger for Massachusetts residents of all ages. In collaboration with key partners, we deploy a two-pronged approach to achieve this goal: provide immediate relief to those who are hungry today and eradicate the systemic causes of hunger. Project Bread’s Chefs in Schools program trains school food service staff how to consistently prepare healthy, tasty meals and introduces a broad range of new foods to students. This year, Chefs in Schools is operating in Amherst, Athol, Codman Academy, Greenfield, Lawrence, Medford and New Bedford. Chef Bios Chef Sam Icklan is the Director of Chefs in Schools at Project Bread. Before joining the Chefs in Schools team at Project Bread in 2015, Sam worked in restaurants, school cafeterias and summer camps, including as a Chef Instructor at the Claremont Preparatory School in New York City, and as the head chef at Camp Aranu'tiq of Harbor Camps. Sam holds an MS in Food Systems and a professional certificate in Sustainable Food Systems Leadership from the University of Vermont. Chef Ryan Eckles is a Chef Educator at Project Bread. He previously served as the Senior Teaching Assistant and Lead Chef at Mount Diablo High School in Concord, CA and a Foodwise Kids Instructor at the Center for Urban Education about Sustainable Agriculture in San Francisco. Ryan attended the San Francisco Baking Institute and the College of Wooster in Ohio.

    Jul 8
  • Truffle Making Workshop w/ Taza Chocolate (+ Wine Tasting)

    Chocolate and wine - the ultimate pairing! Satisfy all your wildest cravings and share a sweet moment with friends, family or a significant other making chocolate side-by-side.  This hands-on workshop has three delicious parts: First, our Taza chocolate expert will teach you how to make dark chocolate ganache from scratch using the highest-quality stone-ground chocolate and farm-fresh Appleton Farms cream. You'll work in teams to create a pot of hot ganache and dip bread and cheese into this delicious treat (it's like fondue). Then, Taza will join forces with the experts at the Massachusetts Wine Shop to lead the group through a mini wine and chocolate tasting & pairing class with three different wines and three different chocolates. You'll taste all the most popular Taza chocolate flavors of all intensity levels paired expertly with local Massachusetts-grown wines. And last, you'll roll decadent dark chocolate truffles by hand; made with chilled dark Taza ganache. You will dip your dozen truffles into four to five different toppings and take them home in a box - to either share or horde. We'll also have a local cheese board from Appleton Farms, the Boston Public Market's purveyor of over 100 Massachusetts cheeses. Truffle Rolling w/ Taza (+Wine Pairing) Thursday, June 13 from 6:00-7:30 pm Friday, June 21 from 6:00-7:30 pm Friday, July 12 from 6:00-7:30 pm Saturday, August 10 from 5:00-6:30 pm Saturday, September 7 from 5:00-6:30 pm The KITCHEN at The Boston Public Market100 Hanover StreetBoston, MA 02108 Decorations: We'll provide 4-6 decorations in which to roll your truffles. Toppings may include: cocoa powder, cinnamon, crushed peppermint candy, graham cracker, pretzel, and cocoa nibs. The Halloween class on October 31 will have special toppings so attendees have the option to make "truffle monsters". Regular toppings will also be available. Tickets: Each ticket comes with a dozen truffles. Tickets cost $56 per Trustees member and $69 per non-member (general ticket). Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. Join the Trustees and show us your membership email and get the member rate. Join here. Please note: We can provide a vegan truffle option, but all Taza chocolate contains traces of nuts, and so will the chocolate for this class. Please select VEGAN truffles in Eventbrite when you're buying your ticket. About Taza Chocolate At Taza Chocolate we make stone ground, organic chocolate. Cacao is so complex in flavor that we want to let it shout loud and proud. That is why we do less to bring you more. We stone grind cacao beans into perfectly unrefined, minimally processed chocolate with bold flavor and texture, unlike anything you have ever tasted. Taza founder Alex Whitmore took his first bite of stone ground chocolate while traveling in Oaxaca, Mexico. He was so inspired by the rustic intensity that he decided to create a chocolate factory back home in Somerville, MA. Alex apprenticed under a molinero in Oaxaca to learn how to hand-carve granite mill stones to make a new kind of American chocolate that is simply crafted, but seriously good. To source the best cacao for Taza Chocolate, we cultivate direct relationships with growers and pay a premium over the Fair Trade price. We pioneered the first third-party certified Direct Trade cacao sourcing program in the U.S., to ensure transparency and fairness for all.

    Jul 12
  • Cooking on a Budget: SNAP-ED Nutrition Workshop

    The KITCHEN at Boston Public Market is hosting FREE nutrition workshops where you can try new and tasty recipes, learn to eat healthy while sticking to a budget, and get tips on how to get healthy through smart choices. Sample workshop topics include: learning how to be a smart shopper, understanding MyPlate federal nutrition guidelines, and learning portion sizes. Participants also observe a demo and taste healthy recipes. Examples of recipes include: Red pepper hummus Sweet potato custard Glazed Carrot coins Pumpkin soup This FREE program is presented by the UMass Extension Nutrition Education Program. Please register so we can plan for enough food for everyone. Email for more information: SNAP-Ed.Referrals@State.ma.us

    Jul 12
  • Rum Blind Tasting Challenge with Taylor & Taylor

    Rum, also known as “kill-devil,” is secretly one of the most fascinating spirits categories in the world. There is a broad range of styles with incredible history dating back to the early 17th century when sugar was first discovered in Barbados. This class is particularly appropriate for New Englanders as Boston once was a legendary hub for rum. Unfortunately the category is also littered with terrible products that diminish the reputation of the entire class of spirits. In this “Blind Tasting Challenge,” Nick Taylor, of Taylor & Taylor Whiskey Co., will take you through a brief history of rum, how it is made and how each style is distinct from one another. Nick will show you the difference between great rum and swill and he will equip you with the knowledge you need to blind identify the different types of rum in this interactive and very fun class. There will be a blind tasting competition with a great prize to the winner! We'll also provide a local cheese and snack board from Appleton Farms, the Boston Public Market's local cheese purveyor that carries 100+ Massachusetts cheeses. Tickets: $60 per Trustees member and $75 per nonmember. Members must bring their current member card and number. Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. Join here. About Taylor & Taylor Whiskey Co. Taylor & Taylor Whiskey Co. is a whiskey education company and nascent independent bottler. We offer a range of experiences from major events with master distillers to local seminars discussing the fundamentals of whiskey. In addition, we hunt for and bottle unique and exceptional barrels of whisk(e)y that we make available directly to our mailing list. More information can be found here: taylorwhiskey.com. Nick and Zach Taylor are whiskey instructors, writers and travelers, having visited over 65 distilleries in the United States, Scotland and Japan and written numerous pieces. In addition to writing and speaking about whiskey, Nick and Zach are founders of Taylor & Taylor Whiskey Co., a nascent whiskey education company and independent bottler, which they are working hard to grow. Nick and Zach love to be active in every part of the whiskey hobby and industry and their enthusiasm, first-hand involvement in sourcing whiskey and abundant whiskey knowledge make them entertaining and informative hosts (and very happy ones).

    Jul 13
  • Farm-to-KITCHEN Cooking Class: Celebrate Vermont Food Culture with The Essex

    The KITCHEN is honored to welcome The Essex, Vermont's Culinary Resort, for a special hands-on cooking class celebrating the regional flavors and seasonal bounty of our next door neighbor, Vermont! These classes will feature Vermont American Cuisine - a gastronomy celebration of Vermont ingredients used in American cuisine with regional and global influences. The menus and ingredients support local agriculture and sustain Vermont’s unique food culture along with preserving our local landscapes. Join us to learn new culinary techniques, deepen your recipe bench, and hone your cooking skills, all while working with some of the best local produce from Vermont and Massachusetts, sourced from local farmers and artisans. We welcome all skill-levels. In this lively, hands-on cooking class you’ll learn how to utilize the produce and products of local farmers. Guided by Chef Dante Trisciuzzi of The Essex, you’ll create an exciting three-course meal based on seasonal, local food, and increase your comfort in the kitchen through new knife skills, techniques, and flavor profiles. In addition to learning a new cooking style, you'll enjoy tastes of three craft beers from Vermont breweries that pair perfectly with recipes we’ll be making. Each taste is about 1/3 of a glass. Come ready to roll up your sleeves and get cooking! See below the dates, times and menus. Dates: Saturday, June 29 from 1:00-3:00 pm Saturday, July 13 from 1:00-3:00 pm June Menu | Celebrating Vermont Farmers Fresh Spring Gazpacho using Local Seasonal Veggies Handmade Pasta (attendees will roll pasta) with Early Summer Veggie Ragu Early Summer Berry Trifle made with fresh local creme July Menu | Celebrating Vermont Beer Classic French Onion Soup made with local Vermont beer Beer Braised Chestnut Farms chicken with Buttery Mashed Potatoes & Bacon Beer Broccoli Buttermilk Panna Cotta with Macerated Cherries All three menu can be made vegetarian, but not vegan or gluten free. Please email kitcheninfo@thetrustees.org to let us know if you need a vegetarian order or to alert us to any allergies. Please note that The KITCHEN is not a certified allergy-free kitchen and cross contamination is possible. Our hands-on cooking classes are structured as a group learning experience; you’ll work with other students to create a seasonal meal led by our professional chef instructors. We focus on learning new cooking styles and techniques to increase your confidence and enjoyment in your own kitchen. Here are a few things to know before booking a class with us: Each class is centered on the local, seasonal farmers and artisans of the Boston Public Market, so menus may change slightly based on what’s available the day of the event. During each class, you’ll learn 2 or 3 recipes, you’ll work with between 2 and 4 other students to create each one, and you’ll enjoy a plentiful taste of each. Classes are usually between 2 and 2.5 hours long, unless otherwise noted. Please be prepared to be on your feet, standing at a table, and cooking for the duration of class. We recommend comfortable, non-slip, and closed-toe shoes. Tickets: $60 for Trustees member and $75 for Non-Trustees Members. Members must bring their current member card and number. Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. About Chef Dante Trisciuzzi Dante Trisciuzzi is from Sonoma, California. Chef Trisciuzzi is a graduate of the California Culinary Academy in San Francisco, CA; his specialties include French cuisine and bread sciences. He draws his creative inspirations from his experience at The Sonoma Wine Shoppe in Sebastopol, CA working under executive chef Rick Vargas and his discipline from his Marine Corps background. After running the kitchen at La Bodega in Sonoma, CA; wine, cheese and food pairing became a great passion. About The Essex Culinary Experience The Essex is an award-winning resort and spa in Burlington, Vermont, specializing in culinary experiences for their guests. The hands-on classes at Cook Academy at The Essex are perfect for cooks of every level, whether you spend all your free time in the kitchen or leave the cooking to someone else. Our renowned chefs love to share their passion for food and are patient, supportive instructors who guide you step by step through the preparation of a delicious meal. You can expect to acquire new cooking techniques or hone the skills you already have, plus learn industry insights that can help you entertain at home. Find out more here: https://www.essexresort.com/.

    Jul 13
  • Family Pasta Making Workshop with Law of Pasta

    Learn how to make pasta from scratch with Law of Pasta! This family friendly, hands-on pasta making workshop is led by the famous Chef Avery (@law_of_pasta), the founder / owner of Law of Pasta in The Boston Public Market. Chef Avery will teach you how to make a fresh pasta dough by hand using premium ingredients, roll it into sheets, and learn different pasta shapes (ex: pappardelle, linguine, farfalle, strozzapretti, etc.). Avery will then demo a seasonal dish with handmade fettuccine and ingredients sourced from Boston Public Market farmers and artisans. Families will then all eat together! We'll send you home with the pasta you’ve created (about a pound). Avery has taught pasta making classes at The KITCHEN at the Boston Public Market for more than two years, and is our most requested chef and a favorite of our guests, young and old. Sign up for one of his classes or catch him at the Law of Pasta shop; he'll usually be sporting a bowtie! Dates: Saturday, July 13 from 10:00-11:30 am Saturday, August 3 from 10:00-11:30 am Saturday, August 17 from 10:00-11:30 am Saturday, August 24 from 10:00-11:30 am Saturday, August 31 from 10:00-11:30 am Saturday, September 14 from 10:00-11:30 am Saturday, September 28 from 10:00-11:30 am Attendees MUST purchase a ticket to attend this class. Each child MUST be accompanied by at least one adult; and adults are not allowed without kids. This class is appropriate for ages 6 and up. It is recommended that your sign up far in advance because this popular class will sell out! Please notify us of any allergies or food preferences and we will try to accommodate them as best we can. Pasta dish can be made vegetarian upon request. Any questions or preferences please reach out to kitcheninfo@thetrustees.org. Our hands-on cooking classes are structured as a group learning experience; you’ll work with other families to create a seasonal meal led by our professional chef instructors. We focus on learning new cooking styles and techniques to increase your confidence and enjoyment in your own kitchen. Here are a few things to know before booking a class with us: Each class is centered on the local, seasonal farmers and artisans of the Boston Public Market, so menus may change slightly based on what’s available the day of the event. Please be prepared to be on your feet, standing at a table, and cooking for the duration of class. We recommend comfortable, non-slip, and closed-toe shoes. Costs: $28 per Trustees of Reservations member and $35 per nonmember. Please note: one ticket is required for each attendee - both adults and kids require a ticket for entry. Members must bring their current member card and number. About Law of Pasta and Chef Avery Avery Perry started as one of the partners of the former Nella Pasta shop, and recently launced his very own handmade pasta shop at the Boston Public Market. Law of Pasta is all about the beauty of fresh, handmade pastas in a variety of shapes and flavors using locally sourced veggies, herbs and ancient grains along with take-and-go lunch and dinner options. Avery will always make traditional pasta, but as the self proclaimed "Mad Scientist" of the culinary world, he often jumps out the box and creates unique flavor profiles that will leave you anticipating your next trip to the Boston Public Market. Avery has taught pasta making classes at The KITCHEN at the Boston Public Market for more than two years, and is our most requested chef and a favorite of our guests, young and old. Sign up for one of his classes or catch him at the Law of Pasta shop; he'll usually be sporting a bowtie!

    Jul 13
  • Truffle Making Workshop w/ Taza Chocolate (Family-Friendly)

    Celebrate your love of chocolate with the whole family! Satisfy all your wildest cravings and share a sweet moment with friends, family or a significant other making chocolate side-by-side. First, our Taza chocolate expert will teach you how to make dark chocolate ganache from scratch using the highest-quality stone-ground chocolate and farm-fresh Appleton Farms cream. You'll work in teams to create a pot of hot ganache and dip bread and cheese into this delicious treat (it's like fondue). Then, you'll roll decadent dark chocolate truffles by hand; made with chilled dark Taza ganache. You will dip your dozen truffles into four to five different toppings and take them home in a box - to either share or horde. Family-Friendly Truffle Making w/ Taza Saturday, May 11 from 10:00-11:00 am Saturday, June 1 from 10:00-11:00 am Sunday, July 14 from 10:00-11:00 am Sunday, August 11 from 10:00-11:00 am Sunday, September 8 from 10:00-11:00 am The KITCHEN at The Boston Public Market100 Hanover StreetBoston, MA 02108 Decorations: We'll provide 4-5 decorations in which to roll your truffles. Toppings may include: cocoa powder, cinnamon, crushed peppermint candy, graham cracker, pretzel, and cocoa nibs. Tickets: Each ticket comes with a dozen truffles that attendees make themselves. Tickets cost $28 per Trustees member and $35 per non-member (general ticket). Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. Join the Trustees and show us your membership email and get the member rate. Join here. Please note: We can provide a vegan truffle option, but all Taza chocolate contains traces of nuts, and so will the chocolate for this class. Please select VEGAN truffles in Eventbrite when you're buying your ticket. About Taza Chocolate At Taza Chocolate we make stone ground, organic chocolate. Cacao is so complex in flavor that we want to let it shout loud and proud. That is why we do less to bring you more. We stone grind cacao beans into perfectly unrefined, minimally processed chocolate with bold flavor and texture, unlike anything you have ever tasted. Taza founder Alex Whitmore took his first bite of stone ground chocolate while traveling in Oaxaca, Mexico. He was so inspired by the rustic intensity that he decided to create a chocolate factory back home in Somerville, MA. Alex apprenticed under a molinero in Oaxaca to learn how to hand-carve granite mill stones to make a new kind of American chocolate that is simply crafted, but seriously good. To source the best cacao for Taza Chocolate, we cultivate direct relationships with growers and pay a premium over the Fair Trade price. We pioneered the first third-party certified Direct Trade cacao sourcing program in the U.S., to ensure transparency and fairness for all.

    Jul 14
  • Farm-to-KITCHEN Cooking Class: Flavors from the Szechuan Region of China

    Looking to spice up your cooking skills this spring and summer? Let Chef Alexis take you on a journey through the ancient region of Szechuan in China, where she recently spent a month exploring the local cuisine and discovering new recipes and techniques. Szechuan cuisine is known for intense flavor and spice, and using garlic, onion and chili peppers to kick it up a notch - prepare yourself for a flavor explosion! In this lively, hands-on cooking class you’ll learn how to utilize the produce and products of the farmers and artisans of the Boston Public Market. Guided by Chef Alexis you’ll create an exciting multi-course meal based on seasonal, local food, and increase your comfort in the kitchen through new knife skills, techniques, and flavor profiles. Come ready to roll up your sleeves and get cooking! The majority of ingredients for the day’s cooking and baking will be straight from The Boston Public Market, proving you can buy local, eat local and still achieve international flavors. In addition to learning a new cooking style, you'll enjoy tastes of three local New England wines that pair perfectly with recipes we’ll be making, courtesy of The Massachusetts Wine Shop. Dates: Sunday, July 14 from 1:00-3:00 pm | Summer Menu Sunday, July 14 from 4:00-6:00 pm | Summer Menu Saturday, August 17 from 1:00-3:00 pm | Summer Menu Saturday, August 17 from 5:00-7:00 pm | Summer Menu Sunday, August 25 from 1:00-3:00 pm | Summer Menu Summer Menu Sichuanese Pork Wontons made with Chestnut Farms pork in chili oil Sweet and Sour Eggplant Stir fry with seasonal produce from Siena Farm served with white rice Dry-fried green beans from Stillman's Farm Selection of Boston Public Market Sweets and Chinese Tea This menu can be made vegetarian, but not gluten-free or vegan. To request a vegetarian option or to inquire about allergies, please email kitcheninfo@thetrustees.org at least three days in advance. Please note that The KITCHEN is not an allergy-free kitchen and there's always a slight risk of cross contamination. This menu contains MSG. Chef Alexis will talk about the proper use and preparation of MSG to limit negative reactions. MSG has been used for a century in Chinese recipes as a flavoring element, but if you would prefer to have an MSG-free meal, please email kitcheninfo@thetrustees.org at least three days in advance.

    Jul 14
  • Farm-to-KITCHEN Cooking Class: Flavors from the Szechuan Region of China

    Looking to spice up your cooking skills this spring and summer? Let Chef Alexis take you on a journey through the ancient region of Szechuan in China, where she recently spent a month exploring the local cuisine and discovering new recipes and techniques. Szechuan cuisine is known for intense flavor and spice, and using garlic, onion and chili peppers to kick it up a notch - prepare yourself for a flavor explosion! In this lively, hands-on cooking class you’ll learn how to utilize the produce and products of the farmers and artisans of the Boston Public Market. Guided by Chef Alexis you’ll create an exciting multi-course meal based on seasonal, local food, and increase your comfort in the kitchen through new knife skills, techniques, and flavor profiles. Come ready to roll up your sleeves and get cooking! The majority of ingredients for the day’s cooking and baking will be straight from The Boston Public Market, proving you can buy local, eat local and still achieve international flavors. In addition to learning a new cooking style, you'll enjoy tastes of three local New England wines that pair perfectly with recipes we’ll be making, courtesy of The Massachusetts Wine Shop. Dates: Sunday, July 14 from 1:00-3:00 pm | Summer Menu Sunday, July 14 from 4:00-6:00 pm | Summer Menu Saturday, August 17 from 1:00-3:00 pm | Summer Menu Saturday, August 17 from 5:00-7:00 pm | Summer Menu Sunday, August 25 from 1:00-3:00 pm | Summer Menu Summer Menu Sichuanese Pork Wontons made with Chestnut Farms pork in chili oil Sweet and Sour Eggplant Stir fry with seasonal produce from Siena Farm served with white rice Dry-fried green beans from Stillman's Farm Selection of Boston Public Market Sweets and Chinese Tea This menu can be made vegetarian, but not gluten-free or vegan. To request a vegetarian option or to inquire about allergies, please email kitcheninfo@thetrustees.org at least three days in advance. Please note that The KITCHEN is not an allergy-free kitchen and there's always a slight risk of cross contamination. This menu contains MSG. Chef Alexis will talk about the proper use and preparation of MSG to limit negative reactions. MSG has been used for a century in Chinese recipes as a flavoring element, but if you would prefer to have an MSG-free meal, please email kitcheninfo@thetrustees.org at least three days in advance.

    Jul 14
  • Kids in The KITCHEN Summer Challenge

    Are you ready for a challenge this summer? Kids in the KITCHEN Summer Challenge at the KITCHEN at the Boston Public Market is a one-of-a-kind, hands-on learning experience for young chefs. Each day of programming is an opportunity to learn a new cooking skill, make connections between local food and farming, and have fun! As a property of the Trustees, Massachusetts’ premier land trust non-profit organization, the KITCHEN is uniquely situated to connect kids to the artisans and farmers at the Boston Public Market and to teach culinary skills to last a lifetime. Each session includes creative, engaging activities, tours of the Market, and a full cooking class all led by our Chef Educator and assistants. Classes will concentrate on mastering specific skills around a different daily topic. Classes include a snack and lunch (kids eat what they cook for lunch)! Daily Schedule: 8:30-9:00 am: Welcome games/drawing/etc. 9:00-10:00 am: Learning activity 10:00-10:15 am: Snack sourced from BPM: veggies and dip, fruit, jam, cheese, crackers, popcorn 10:15-10:45 am: Tour of the market & meet the BPM farmer or vendor 11:00 am-12:00 pm: Hands-on cooking class, working as teams to create a full meal (lunch) 12:00-12:30 pm: Lunch and discussion 12:30 PM: Pickup Classes are offered Monday, Tuesday and Wednesday from 9:00 am to 12:30 pm. Sign up by the day or sign up for the whole week and get a special bonus gift from the KITCHEN plus a “Master Chef' certificate for mastering the whole week of classes. Dates, topics, menus and ages detailed below. Week 1: July 15, 16, and 17 | Down on the Farm | Ages 6-8 Get to know your farmer this week in the KITCHEN! Learn how to cook using the healthiest and most delicious seasonal produce sourced from the farmers at the Boston Public Market. Young chefs will learn about sustainable farming practices from the experts at Siena, Stillman’s, and Chestnut farms as well as Red’s Best in the Market while perfecting new recipes to take home and share with the whole family!  Monday: Veggie sushi and summer berry sauce over Crescent Ridge ice cream. Tuesday: Chicken fried rice with local veggies and quick berry tarts with English pastry cream. Wednesday: Local fish tacos with pico de gallo and chipotle crema with Mexican chocolate ganache and fresh fruits. Week 2: July 22, 23, and 24 | Cooking Around the World | Ages 6-8 Travel around the world on a culinary tour without leaving Boston! This week we'll learn how to cook globally and source locally. Young chefs will cook recipes from different cultures and learn new culinary techniques. Divided by meals, each class will feature recipes from around the world to challenge preconceptions about food and cooking and to broaden young minds. Each day will feature a trip into the Market to learn about sourcing local ingredients for two global recipes.  Monday: Breakfast theme - Veggie and egg crepes from France vs. Curry potato dosas from India. Tuesday: Lunch theme - Veggie and cheese empanadas from Argentina vs. Australian beef hand pies. Wednesday: Dinner theme - Pasta with handmade red sauce from Italy vs. veggie lo mein from China. Week 3: July 29, 30, and 31 | Baking Intensive | Ages 6-8 This week, young pastry chefs learn new skills in this baking intensive series. Hands-on learning at its best, these classes will concentrate on using local ingredients in baking and the chemical processes involved in baking.  Monday: Pastry - chicken pot pie and chocolate creme eclairs. Tuesday: Breads and buns - Whole wheat bread open faced sandwich and cinnamon buns. Wednesday: Cakes and muffins - Zucchini muffins, summer salad and chocolate cake. Week 4: August 5, 6 and 7 | All about Sauces | Ages 8-11 Travel around the world on a culinary tour without leaving Boston! This week we'll learn how to cook globally and source locally. This week, our older chefs will learn how to master sauces from France, Italy, Mexico and India. Using what they've learned, attendees will be split into two groups who will go head to head in a cooking challenge. Monday: French sauces - Mornay (cheese sauce) and Hollandaise sauce. Tuesday: Italian sauces - Alfredo and Pomodoro sauce with handmade pasta. Wednesday: Indian/Mexican sauces - Veggie curry served over rice and fresh salsas served with chips.  Week 5: August 12, 13 and 14 | All about Proteins | Ages 8-11 This week, our older chefs will learn how about different proteins sourced from our partners at Chestnut Farms and Red's Best. Using what they've learned, attendees will be split into two groups who will go head to head in a cooking challenge.  Monday: Roasted chicken with potatoes and braised chicken with fresh summer veggies Tuesday: Fish cakes with summer salad and soy-glazed salmon with stir-fried veggies  Wednesday: Loaded hamburgers and skirt-steak tacos Week 3: August 19, 20, and 21 | All about Desserts | Ages 8-11 This week, our older chefs will learn how to master classic desserts. Hands-on learning at its best, these classes will concentrate on using local ingredients in baking and the chemical processes involved in baking. Using what they've learned, attendees will be split into two groups who will go head to head in a cooking challenge.  Monday: Cakes - Vanilla cake with strawberry buttercream frosting and carrot cake with cream cheese frosting (Seasonal pasta dish for lunch) Tuesday: Ice cream - Ice cream - Strawberry ice cream and vanilla fudge swirl (Seasonal salad for lunch) Wednesday: Chocolate - Molten chocolate cupcakes and chocolate chip cookies (Seasonal sandwich for lunch) Classes are deliberately small so please register in advance to guarantee your spot. Parents: This is a drop-off class. Once you register, we will send you liability forms to complete and return to us. We will also collect food allergy information via these forms. Your child will not be officially registered until we receive these completed forms. Tickets: $44 for Trustees members and $55 for General Tickets (non-members). Join The Trustees and receive 20%-50% off all classes, workshops, and events at The KITCHEN and all Trustees properties. Scholarships available. Please email kitcheninfo@thetrustees.org to inquire about scholarships.

    Jul 15
  • Cook Local: Family Cooking Class with Project Bread

    Cook Local: Family Cooking Class with Project Bread The KITCHEN is honored to host Project Bread this summer for a low-cost cooking class for families that celebrates local, seasonal food and local farmers and food artisans. In this fun hands-on class, families will learn how to create healthy, tasty recipes that they can make at home. Taught by Chef Educators from Project Bread's Chefs in Schools program, attendees will be guided through each step of the recipe, all the way through to clean up. The recipes will incorporate seasonal ingredients from the Boston Public Market and kid-friendly cooking techniques to foster a love of cooking and healthy eating. These are hands-on cooking classes. Families (child and a parent or guardian) will create 1-2 dishes per session, and will eat what they've made at the end of class! Each child must be accompanied by at least one adult. Classes are offered on Monday evenings from July 8th through August 12th. There are two sessions each Monday. The first session is for children age 6-10 and the second session is for children age 10-14. All tickets are $5 per person. Scholarships also available. Please email kitcheninfo@thetrustees.org to inquire about scholarships. Parents & guardians: Please plan to stay in The KITCHEN during the class; this is NOT a drop-off class, so you must purchase an adult ticket in addition to a child ticket. IF YOUR CHILD HAS A FOOD ALLERGY, please email kitcheninfo@thetrustees.org at least 3 days in advance to inquire about the recipes. Unfortunately we cannot modify recipes for these events. Note: Menus will be determined on the day of the class based on what’s in season that day at Boston Public Market farmers and food artisans. For Kids Age 6-10 Monday, July 8th | 4-5PM Monday, July 15th | 4-5PM Monday, July 22nd | 4-5PM Monday, July 29th | 4-5PM Monday, August 5th | 4-5PM Monday, August 12th | 4-5PM For Kids Age 10-14 Monday, July 8th | 6-7 PM Monday, July 15th | 6-7 PM Monday, July 22nd | 6-7 PM Monday, July 29th | 6-7 PM Monday, August 5th | 6-7 PM Monday, August 12th | 6-7 PM About Project Bread Project Bread is a leading statewide organization committed to ending hunger for Massachusetts residents of all ages. In collaboration with key partners, we deploy a two-pronged approach to achieve this goal: provide immediate relief to those who are hungry today and eradicate the systemic causes of hunger. Project Bread’s Chefs in Schools program trains school food service staff how to consistently prepare healthy, tasty meals and introduces a broad range of new foods to students. This year, Chefs in Schools is operating in Amherst, Athol, Codman Academy, Greenfield, Lawrence, Medford and New Bedford. Chef Bios Chef Sam Icklan is the Director of Chefs in Schools at Project Bread. Before joining the Chefs in Schools team at Project Bread in 2015, Sam worked in restaurants, school cafeterias and summer camps, including as a Chef Instructor at the Claremont Preparatory School in New York City, and as the head chef at Camp Aranu'tiq of Harbor Camps. Sam holds an MS in Food Systems and a professional certificate in Sustainable Food Systems Leadership from the University of Vermont. Chef Ryan Eckles is a Chef Educator at Project Bread. He previously served as the Senior Teaching Assistant and Lead Chef at Mount Diablo High School in Concord, CA and a Foodwise Kids Instructor at the Center for Urban Education about Sustainable Agriculture in San Francisco. Ryan attended the San Francisco Baking Institute and the College of Wooster in Ohio.

    Jul 15
  • Cook Local: Family Cooking Class with Project Bread

    Cook Local: Family Cooking Class with Project Bread The KITCHEN is honored to host Project Bread this summer for a low-cost cooking class for families that celebrates local, seasonal food and local farmers and food artisans. In this fun hands-on class, families will learn how to create healthy, tasty recipes that they can make at home. Taught by Chef Educators from Project Bread's Chefs in Schools program, attendees will be guided through each step of the recipe, all the way through to clean up. The recipes will incorporate seasonal ingredients from the Boston Public Market and kid-friendly cooking techniques to foster a love of cooking and healthy eating. These are hands-on cooking classes. Families (child and a parent or guardian) will create 1-2 dishes per session, and will eat what they've made at the end of class! Each child must be accompanied by at least one adult. Classes are offered on Monday evenings from July 8th through August 12th. There are two sessions each Monday. The first session is for children age 6-10 and the second session is for children age 10-14. All tickets are $5 per person. Scholarships also available. Please email kitcheninfo@thetrustees.org to inquire about scholarships. Parents & guardians: Please plan to stay in The KITCHEN during the class; this is NOT a drop-off class, so you must purchase an adult ticket in addition to a child ticket. IF YOUR CHILD HAS A FOOD ALLERGY, please email kitcheninfo@thetrustees.org at least 3 days in advance to inquire about the recipes. Unfortunately we cannot modify recipes for these events. Note: Menus will be determined on the day of the class based on what’s in season that day at Boston Public Market farmers and food artisans. For Kids Age 6-10 Monday, July 8th | 4-5PM Monday, July 15th | 4-5PM Monday, July 22nd | 4-5PM Monday, July 29th | 4-5PM Monday, August 5th | 4-5PM Monday, August 12th | 4-5PM For Kids Age 10-14 Monday, July 8th | 6-7 PM Monday, July 15th | 6-7 PM Monday, July 22nd | 6-7 PM Monday, July 29th | 6-7 PM Monday, August 5th | 6-7 PM Monday, August 12th | 6-7 PM About Project Bread Project Bread is a leading statewide organization committed to ending hunger for Massachusetts residents of all ages. In collaboration with key partners, we deploy a two-pronged approach to achieve this goal: provide immediate relief to those who are hungry today and eradicate the systemic causes of hunger. Project Bread’s Chefs in Schools program trains school food service staff how to consistently prepare healthy, tasty meals and introduces a broad range of new foods to students. This year, Chefs in Schools is operating in Amherst, Athol, Codman Academy, Greenfield, Lawrence, Medford and New Bedford. Chef Bios Chef Sam Icklan is the Director of Chefs in Schools at Project Bread. Before joining the Chefs in Schools team at Project Bread in 2015, Sam worked in restaurants, school cafeterias and summer camps, including as a Chef Instructor at the Claremont Preparatory School in New York City, and as the head chef at Camp Aranu'tiq of Harbor Camps. Sam holds an MS in Food Systems and a professional certificate in Sustainable Food Systems Leadership from the University of Vermont. Chef Ryan Eckles is a Chef Educator at Project Bread. He previously served as the Senior Teaching Assistant and Lead Chef at Mount Diablo High School in Concord, CA and a Foodwise Kids Instructor at the Center for Urban Education about Sustainable Agriculture in San Francisco. Ryan attended the San Francisco Baking Institute and the College of Wooster in Ohio.

    Jul 15
  • Kids in The KITCHEN Summer Challenge

    Are you ready for a challenge this summer? Kids in the KITCHEN Summer Challenge at the KITCHEN at the Boston Public Market is a one-of-a-kind, hands-on learning experience for young chefs. Each day of programming is an opportunity to learn a new cooking skill, make connections between local food and farming, and have fun! As a property of the Trustees, Massachusetts’ premier land trust non-profit organization, the KITCHEN is uniquely situated to connect kids to the artisans and farmers at the Boston Public Market and to teach culinary skills to last a lifetime. Each session includes creative, engaging activities, tours of the Market, and a full cooking class all led by our Chef Educator and assistants. Classes will concentrate on mastering specific skills around a different daily topic. Classes include a snack and lunch (kids eat what they cook for lunch)! Daily Schedule: 8:30-9:00 am: Welcome games/drawing/etc. 9:00-10:00 am: Learning activity 10:00-10:15 am: Snack sourced from BPM: veggies and dip, fruit, jam, cheese, crackers, popcorn 10:15-10:45 am: Tour of the market & meet the BPM farmer or vendor 11:00 am-12:00 pm: Hands-on cooking class, working as teams to create a full meal (lunch) 12:00-12:30 pm: Lunch and discussion 12:30 PM: Pickup Classes are offered Monday, Tuesday and Wednesday from 9:00 am to 12:30 pm. Sign up by the day or sign up for the whole week and get a special bonus gift from the KITCHEN plus a “Master Chef' certificate for mastering the whole week of classes. Dates, topics, menus and ages detailed below. Week 1: July 15, 16, and 17 | Down on the Farm | Ages 6-8 Get to know your farmer this week in the KITCHEN! Learn how to cook using the healthiest and most delicious seasonal produce sourced from the farmers at the Boston Public Market. Young chefs will learn about sustainable farming practices from the experts at Siena, Stillman’s, and Chestnut farms as well as Red’s Best in the Market while perfecting new recipes to take home and share with the whole family!  Monday: Veggie sushi and summer berry sauce over Crescent Ridge ice cream. Tuesday: Chicken fried rice with local veggies and quick berry tarts with English pastry cream. Wednesday: Local fish tacos with pico de gallo and chipotle crema with Mexican chocolate ganache and fresh fruits. Week 2: July 22, 23, and 24 | Cooking Around the World | Ages 6-8 Travel around the world on a culinary tour without leaving Boston! This week we'll learn how to cook globally and source locally. Young chefs will cook recipes from different cultures and learn new culinary techniques. Divided by meals, each class will feature recipes from around the world to challenge preconceptions about food and cooking and to broaden young minds. Each day will feature a trip into the Market to learn about sourcing local ingredients for two global recipes.  Monday: Breakfast theme - Veggie and egg crepes from France vs. Curry potato dosas from India. Tuesday: Lunch theme - Veggie and cheese empanadas from Argentina vs. Australian beef hand pies. Wednesday: Dinner theme - Pasta with handmade red sauce from Italy vs. veggie lo mein from China. Week 3: July 29, 30, and 31 | Baking Intensive | Ages 6-8 This week, young pastry chefs learn new skills in this baking intensive series. Hands-on learning at its best, these classes will concentrate on using local ingredients in baking and the chemical processes involved in baking.  Monday: Pastry - chicken pot pie and chocolate creme eclairs. Tuesday: Breads and buns - Whole wheat bread open faced sandwich and cinnamon buns. Wednesday: Cakes and muffins - Zucchini muffins, summer salad and chocolate cake. Week 4: August 5, 6 and 7 | All about Sauces | Ages 8-11 Travel around the world on a culinary tour without leaving Boston! This week we'll learn how to cook globally and source locally. This week, our older chefs will learn how to master sauces from France, Italy, Mexico and India. Using what they've learned, attendees will be split into two groups who will go head to head in a cooking challenge. Monday: French sauces - Mornay (cheese sauce) and Hollandaise sauce. Tuesday: Italian sauces - Alfredo and Pomodoro sauce with handmade pasta. Wednesday: Indian/Mexican sauces - Veggie curry served over rice and fresh salsas served with chips.  Week 5: August 12, 13 and 14 | All about Proteins | Ages 8-11 This week, our older chefs will learn how about different proteins sourced from our partners at Chestnut Farms and Red's Best. Using what they've learned, attendees will be split into two groups who will go head to head in a cooking challenge.  Monday: Roasted chicken with potatoes and braised chicken with fresh summer veggies Tuesday: Fish cakes with summer salad and soy-glazed salmon with stir-fried veggies  Wednesday: Loaded hamburgers and skirt-steak tacos Week 3: August 19, 20, and 21 | All about Desserts | Ages 8-11 This week, our older chefs will learn how to master classic desserts. Hands-on learning at its best, these classes will concentrate on using local ingredients in baking and the chemical processes involved in baking. Using what they've learned, attendees will be split into two groups who will go head to head in a cooking challenge.  Monday: Cakes - Vanilla cake with strawberry buttercream frosting and carrot cake with cream cheese frosting (Seasonal pasta dish for lunch) Tuesday: Ice cream - Ice cream - Strawberry ice cream and vanilla fudge swirl (Seasonal salad for lunch) Wednesday: Chocolate - Molten chocolate cupcakes and chocolate chip cookies (Seasonal sandwich for lunch) Classes are deliberately small so please register in advance to guarantee your spot. Parents: This is a drop-off class. Once you register, we will send you liability forms to complete and return to us. We will also collect food allergy information via these forms. Your child will not be officially registered until we receive these completed forms. Tickets: $44 for Trustees members and $55 for General Tickets (non-members). Join The Trustees and receive 20%-50% off all classes, workshops, and events at The KITCHEN and all Trustees properties. Scholarships available. Please email kitcheninfo@thetrustees.org to inquire about scholarships.

    Jul 16
  • Kids in The KITCHEN Summer Challenge

    Are you ready for a challenge this summer? Kids in the KITCHEN Summer Challenge at the KITCHEN at the Boston Public Market is a one-of-a-kind, hands-on learning experience for young chefs. Each day of programming is an opportunity to learn a new cooking skill, make connections between local food and farming, and have fun! As a property of the Trustees, Massachusetts’ premier land trust non-profit organization, the KITCHEN is uniquely situated to connect kids to the artisans and farmers at the Boston Public Market and to teach culinary skills to last a lifetime. Each session includes creative, engaging activities, tours of the Market, and a full cooking class all led by our Chef Educator and assistants. Classes will concentrate on mastering specific skills around a different daily topic. Classes include a snack and lunch (kids eat what they cook for lunch)! Daily Schedule: 8:30-9:00 am: Welcome games/drawing/etc. 9:00-10:00 am: Learning activity 10:00-10:15 am: Snack sourced from BPM: veggies and dip, fruit, jam, cheese, crackers, popcorn 10:15-10:45 am: Tour of the market & meet the BPM farmer or vendor 11:00 am-12:00 pm: Hands-on cooking class, working as teams to create a full meal (lunch) 12:00-12:30 pm: Lunch and discussion 12:30 PM: Pickup Classes are offered Monday, Tuesday and Wednesday from 9:00 am to 12:30 pm. Sign up by the day or sign up for the whole week and get a special bonus gift from the KITCHEN plus a “Master Chef' certificate for mastering the whole week of classes. Dates, topics, menus and ages detailed below. Week 1: July 15, 16, and 17 | Down on the Farm | Ages 6-8 Get to know your farmer this week in the KITCHEN! Learn how to cook using the healthiest and most delicious seasonal produce sourced from the farmers at the Boston Public Market. Young chefs will learn about sustainable farming practices from the experts at Siena, Stillman’s, and Chestnut farms as well as Red’s Best in the Market while perfecting new recipes to take home and share with the whole family!  Monday: Veggie sushi and summer berry sauce over Crescent Ridge ice cream. Tuesday: Chicken fried rice with local veggies and quick berry tarts with English pastry cream. Wednesday: Local fish tacos with pico de gallo and chipotle crema with Mexican chocolate ganache and fresh fruits. Week 2: July 22, 23, and 24 | Cooking Around the World | Ages 6-8 Travel around the world on a culinary tour without leaving Boston! This week we'll learn how to cook globally and source locally. Young chefs will cook recipes from different cultures and learn new culinary techniques. Divided by meals, each class will feature recipes from around the world to challenge preconceptions about food and cooking and to broaden young minds. Each day will feature a trip into the Market to learn about sourcing local ingredients for two global recipes.  Monday: Breakfast theme - Veggie and egg crepes from France vs. Curry potato dosas from India. Tuesday: Lunch theme - Veggie and cheese empanadas from Argentina vs. Australian beef hand pies. Wednesday: Dinner theme - Pasta with handmade red sauce from Italy vs. veggie lo mein from China. Week 3: July 29, 30, and 31 | Baking Intensive | Ages 6-8 This week, young pastry chefs learn new skills in this baking intensive series. Hands-on learning at its best, these classes will concentrate on using local ingredients in baking and the chemical processes involved in baking.  Monday: Pastry - chicken pot pie and chocolate creme eclairs. Tuesday: Breads and buns - Whole wheat bread open faced sandwich and cinnamon buns. Wednesday: Cakes and muffins - Zucchini muffins, summer salad and chocolate cake. Week 4: August 5, 6 and 7 | All about Sauces | Ages 8-11 Travel around the world on a culinary tour without leaving Boston! This week we'll learn how to cook globally and source locally. This week, our older chefs will learn how to master sauces from France, Italy, Mexico and India. Using what they've learned, attendees will be split into two groups who will go head to head in a cooking challenge. Monday: French sauces - Mornay (cheese sauce) and Hollandaise sauce. Tuesday: Italian sauces - Alfredo and Pomodoro sauce with handmade pasta. Wednesday: Indian/Mexican sauces - Veggie curry served over rice and fresh salsas served with chips.  Week 5: August 12, 13 and 14 | All about Proteins | Ages 8-11 This week, our older chefs will learn how about different proteins sourced from our partners at Chestnut Farms and Red's Best. Using what they've learned, attendees will be split into two groups who will go head to head in a cooking challenge.  Monday: Roasted chicken with potatoes and braised chicken with fresh summer veggies Tuesday: Fish cakes with summer salad and soy-glazed salmon with stir-fried veggies  Wednesday: Loaded hamburgers and skirt-steak tacos Week 3: August 19, 20, and 21 | All about Desserts | Ages 8-11 This week, our older chefs will learn how to master classic desserts. Hands-on learning at its best, these classes will concentrate on using local ingredients in baking and the chemical processes involved in baking. Using what they've learned, attendees will be split into two groups who will go head to head in a cooking challenge.  Monday: Cakes - Vanilla cake with strawberry buttercream frosting and carrot cake with cream cheese frosting (Seasonal pasta dish for lunch) Tuesday: Ice cream - Ice cream - Strawberry ice cream and vanilla fudge swirl (Seasonal salad for lunch) Wednesday: Chocolate - Molten chocolate cupcakes and chocolate chip cookies (Seasonal sandwich for lunch) Classes are deliberately small so please register in advance to guarantee your spot. Parents: This is a drop-off class. Once you register, we will send you liability forms to complete and return to us. We will also collect food allergy information via these forms. Your child will not be officially registered until we receive these completed forms. Tickets: $44 for Trustees members and $55 for General Tickets (non-members). Join The Trustees and receive 20%-50% off all classes, workshops, and events at The KITCHEN and all Trustees properties. Scholarships available. Please email kitcheninfo@thetrustees.org to inquire about scholarships.

    Jul 17
  • Mixology Class with Short Path Distillery

    Get schooled on how to make craft cocktails with our friends at Short Path Distillery, makers of tasty spirits, hatched in Everett, Mass.  In these classes, we'll put a spin on three classic cocktails using Short Path Distillery spirits. Join us to learn the science of distilling, how to easily pair flavors and ​replicate the results at home. Let Short Path walk you through each cocktail; you’ll learn all about ingredients, fancy garnishes, necessary tools, and simple tweaks to update classic recipes. And finally, you’ll work in teams to practice making all three cocktails and will sample your creations! Along with the cocktails we will also provide a local cheese and snack board from Appleton Farms, the Boston Public Market's purveyer of over 100 Massachusetts cheeses! Dates: Friday, July 19 from 6:00-7:30 pm Friday, August 16 from 6:00-7:30 pm Friday, August 23 from 6:00-7:30 pm Friday, September 20 from 6:00-7:30 pm Friday, September 27 from 6:00-7:30 pm Tickets: $47 per Trustees member and $59 per nonmember. Members must bring their current member card and number. Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. Join here. About Short Path Distilling By combining old-world distilling techniques with a new-world, chemistry-based approach to spirit development, here at Short Path Distillery we're marrying the art of distilling with the science of taste — and creating unique spirits that represent the best of both worlds. We’re using locally sourced and organic ingredients wherever possible to reflect our commitment to our community and our customers. And we’re handcrafting our spirits in small batches to deliver an engaging experience that starts conversations. We believe in making connections: connecting with our community, connecting with our customers, connecting with the world around us, and connecting distilling’s past with its future. Boston’s rich history and its embrace of innovation serve as inspiration for our products. About Jessica Solomon Jessica comes to us all the way from Williamtown, Ma where she started her career in Hospitality over 15 years ago.  After moving to Boston after college she quickly became immerse in Boston's growing Hospitality scene.  She has had the pleasure of being a part of several bar teams around the city, including Yvonnes & Citizen Public House and mostly recently she was running the cocktail program at Brick and Mortar.  She joined the Short Path Distillery team at the end of the summer and is thrilled to be working with a such a great group of people in producing spirits close to home.   Her favorite cocktail is a 50/50 Gin Martini.  

    Jul 19
  • Farm-to-KITCHEN Cooking Class: Summer in Rome

    Farm-to-KITCHEN Cooking Class: Summer in Rome When it comes to food, Italians know best. Join us in The KITCHEN at The Boston Public Market for a seasonal & local twist on the traditional flavors of Roma, Italia at our Farm-to-KITCHEN hands-on cooking class! Chef Juli will lead this cooking class emphasizing the classic recipes she learned while teaching farm-to-table cooking classes in Rome. Juli's recipes will awaken your senses and introduce you to new options for flavorful meals at home. The majority of ingredients for the class will be straight from The Boston Public Market, proving you can buy local, eat local and still achieve international flavors. Each course will be paired with a tasting of local wines from The Massachusetts Wine Shop. Dates: Saturday, July 20 from 1:00 - 3:00 pm Saturday, July 20 from 5:00 - 7:00 pm Saturday, July 27 from 1:00 - 3:00 pm Saturday, July 27 from 5:00 - 7:00 pm Sunday, July 28 from 4:00 - 6:00 pm Saturday, August 24 from 1:00 - 3:00 pm Saturday, August 24 from 5:00 - 7:00 pm Menu:  Fried local zucchini flowers from Stillman's Farm stuffed with Appleton Farms ricotta Catch of the Day from Red's Best with fresh Salsa Verde using veggies from Stillman's Farm George Howell coffee granita with homemade cream from Appleton farms This menu can be made vegetarian, but not gluten-free or vegan. Please contact kitcheninfo@thetrustees.org to let us know if you need any changes to the menu. In this combination demo and hands-on cooking class, Julie will demonstrate the tools and techniques of classic Italian recipes celebrating local spring ingredients. She will then lead the class through making a three course seasonal meal. Our hands-on cooking classes are structured as a group learning experience; you’ll work with other students to create a seasonal meal led by our professional chef instructors. We focus on learning new cooking styles and techniques to increase your confidence and enjoyment in your own kitchen. Here are a few things to know before booking a class with us: Each class is centered on the local, seasonal farmers and artisans of the Boston Public Market, so menus may change slightly based on what’s available the day of the event. During each class, you’ll learn 2 or 3 recipes, you’ll work with between 2 and 4 other students to create each one, and you’ll enjoy a plentiful taste of each. Classes are usually between 2 and 2.5 hours long, unless otherwise noted. Please be prepared to be on your feet, standing at a table, and cooking for the duration of class. We recommend comfortable, non-slip, and closed-toe shoes. Cost is $52 for Trustees member and $65 for Non-Trustees Members. Members must bring their current member card and number. Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. About Chef Juli Juli is a former farmer turned cook who has worked as a vegetable farmer, private chef and sustainable food educator throughout Boston and Italy. After working as a seasonal farmer for Siena Farms she traveled to Italy to 'WWOOF' (volunteer farm exchange) on a Chianti Classico vineyard in Tuscany and make sheep's milk in Abruzzo. She later returned to Italy to complete a culinary apprenticeship at the American Academy of Rome, an Alice Water's project, called the RomeSustainable Food Project. She has been teaching Roman inspired farm-to-table classes in Rome for the past four years through her own cooking business, Breaking Bread Rome and is excited to bring her adopted Italian culture and cuisine to the Trustees.

    Jul 20
  • Farm-to-KITCHEN Cooking Class: Summer in Rome

    Farm-to-KITCHEN Cooking Class: Summer in Rome When it comes to food, Italians know best. Join us in The KITCHEN at The Boston Public Market for a seasonal & local twist on the traditional flavors of Roma, Italia at our Farm-to-KITCHEN hands-on cooking class! Chef Juli will lead this cooking class emphasizing the classic recipes she learned while teaching farm-to-table cooking classes in Rome. Juli's recipes will awaken your senses and introduce you to new options for flavorful meals at home. The majority of ingredients for the class will be straight from The Boston Public Market, proving you can buy local, eat local and still achieve international flavors. Each course will be paired with a tasting of local wines from The Massachusetts Wine Shop. Dates: Saturday, July 20 from 1:00 - 3:00 pm Saturday, July 20 from 5:00 - 7:00 pm Saturday, July 27 from 1:00 - 3:00 pm Saturday, July 27 from 5:00 - 7:00 pm Sunday, July 28 from 4:00 - 6:00 pm Saturday, August 24 from 1:00 - 3:00 pm Saturday, August 24 from 5:00 - 7:00 pm Menu:  Fried local zucchini flowers from Stillman's Farm stuffed with Appleton Farms ricotta Catch of the Day from Red's Best with fresh Salsa Verde using veggies from Stillman's Farm George Howell coffee granita with homemade cream from Appleton farms This menu can be made vegetarian, but not gluten-free or vegan. Please contact kitcheninfo@thetrustees.org to let us know if you need any changes to the menu. In this combination demo and hands-on cooking class, Julie will demonstrate the tools and techniques of classic Italian recipes celebrating local spring ingredients. She will then lead the class through making a three course seasonal meal. Our hands-on cooking classes are structured as a group learning experience; you’ll work with other students to create a seasonal meal led by our professional chef instructors. We focus on learning new cooking styles and techniques to increase your confidence and enjoyment in your own kitchen. Here are a few things to know before booking a class with us: Each class is centered on the local, seasonal farmers and artisans of the Boston Public Market, so menus may change slightly based on what’s available the day of the event. During each class, you’ll learn 2 or 3 recipes, you’ll work with between 2 and 4 other students to create each one, and you’ll enjoy a plentiful taste of each. Classes are usually between 2 and 2.5 hours long, unless otherwise noted. Please be prepared to be on your feet, standing at a table, and cooking for the duration of class. We recommend comfortable, non-slip, and closed-toe shoes. Cost is $52 for Trustees member and $65 for Non-Trustees Members. Members must bring their current member card and number. Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. About Chef Juli Juli is a former farmer turned cook who has worked as a vegetable farmer, private chef and sustainable food educator throughout Boston and Italy. After working as a seasonal farmer for Siena Farms she traveled to Italy to 'WWOOF' (volunteer farm exchange) on a Chianti Classico vineyard in Tuscany and make sheep's milk in Abruzzo. She later returned to Italy to complete a culinary apprenticeship at the American Academy of Rome, an Alice Water's project, called the RomeSustainable Food Project. She has been teaching Roman inspired farm-to-table classes in Rome for the past four years through her own cooking business, Breaking Bread Rome and is excited to bring her adopted Italian culture and cuisine to the Trustees.

    Jul 20
  • Pasta Making Workshop with Law of Pasta

    Learn how to make pasta from scratch with Law of Pasta! Formerly called Nella Pasta Workshop, this hands-on pasta making workshop is still led by the famous Chef Avery (@law_of_pasta), the founder / owner of Law of Pasta in The Boston Public Market. Chef Avery will teach you how to make a fresh pasta dough by hand using premium ingredients, roll it into sheets, and learn different pasta shapes (ex: pappardelle, linguine, farfalle, strozzapretti, etc.). Avery will then demo a seasonal dish with handmade fettuccine and ingredients sourced from Boston Public Market farmers and artisans. Attendees will then all eat together! We'll send you home with the pasta you’ve created (about a pound). But what’s a pasta class without wine? Not to worry - The Massachusetts Wine Shop will provide tastes of local New England wines that pair perfectly with pasta and the recipe we’ll be making. Avery has taught pasta making classes at The KITCHEN at the Boston Public Market for more than two years, and is our most requested chef and a favorite of our guests, young and old. Sign up for one of his classes or catch him at the Law of Pasta shop; he'll usually be sporting a bowtie! Dates: Sunday, May 19 from 4:00-6:00 pm Saturday, May 25 from 5:00-7:00 pm Saturday, June 1 from 1:00-3:00 pm Sunday, June 2 from 4:00-6:00 pm Sunday, June 9 from 4:00-6:00 pm Sunday, June 16 from 4:00-6:00 pm Sunday, June 30 from 4:00-6:00 pm Wednesday, July 3 from 6:00 - 8:00 pm Sunday, July 7 from 4:00 - 6:00 pm Sunday, July 21 from 4:00 - 6:00 pm Sunday, August 4 from 4:00 - 6:00 pm Sunday, August 18 from 4:00 - 6:00 pm Sunday, September 8 from 4:00 - 6:00 pm Sunday, September 22 from 4:00 - 6:00 pm Sunday, September 29 from 4:00 - 6:00 pm Attendees MUST purchase a ticket to attend this class. It is recommended that your sign up far in advance because this popular class will sell out! Please notify us of any allergies or food preferences and we will try to accommodate them as best we can. Pasta dish can be made vegetarian upon request. Any questions or preferences please reach out to kitcheninfo@thetrustees.org. Our hands-on cooking classes are structured as a group learning experience; you’ll work with other students to create a seasonal meal led by our professional chef instructors. We focus on learning new cooking styles and techniques to increase your confidence and enjoyment in your own kitchen. Here are a few things to know before booking a class with us: Each class is centered on the local, seasonal farmers and artisans of the Boston Public Market, so menus may change slightly based on what’s available the day of the event. Classes are usually between 2 and 2.5 hours long, unless otherwise noted. Please be prepared to be on your feet, standing at a table, and cooking for the duration of class. We recommend comfortable, non-slip, and closed-toe shoes. Costs: $56 per Trustees of Reservations member and $70 per nonmember. Members must bring their current member card and number. Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. Join here. About Law of Pasta and Chef Avery Avery Perry started as one of the partners of the former Nella Pasta shop, and recently launced his very own handmade pasta shop at the Boston Public Market. Law of Pasta is all about the beauty of fresh, handmade pastas in a variety of shapes and flavors using locally sourced veggies, herbs and ancient grains along with take-and-go lunch and dinner options. Avery will always make traditional pasta, but as the self proclaimed "Mad Scientist" of the culinary world, he often jumps out the box and creates unique flavor profiles that will leave you anticipating your next trip to the Boston Public Market. Avery has taught pasta making classes at The KITCHEN at the Boston Public Market for more than two years, and is our most requested chef and a favorite of our guests, young and old. Sign up for one of his classes or catch him at the Law of Pasta shop; he'll usually be sporting a bowtie!

    Jul 21
  • Natural Dye Workshop with New England Farm to Fiber

    The KITCHEN is pleased to present a hands-on Natural Dye Workshop in partnership with New England Farm to Fiber and Wing & A Prayer Farm. Enhance your appreciation for the natural world with a day of dyeing Wing & A Prayer Farm yarns using foraged and found materials for luminescent, beautiful color. Through demo, discussion, and a hands-on approach, Tammy from Wing & Prayer Farm will lead you on journey of exploring the world of natural color. In this workshop, you will learn how to derive color from a variety of materials such as petals, berries, cones, found objects from the field, forest and your very own kitchen. You will learn how to prepare your fibers for dyeing using simple mordants that can be collected from the garden or the woodland floor, and about overdyes and modifiers to alter your colors to produce lasting, naturally beautiful yarn. Local resources are the heart of Tammy’s natural dyeing stock but, additionally, she sources through a variety of methods to obtain colors as sustainably as possible. The class will begin with a demo which details preparation of fiber and dye stock, different methods of coloring your yarn, and samples of seasonal palettes. There will be time to explore Eco Printing & Bundle Dyeing for varied prints and colors using leaves, flowers, nuts and bark. We’ll explore the various methods of extracting color from a range of objects, a notebook is handy for this class. The pace of the workshop is steady and relaxed, as there is no rushing natural dyeing. We will ensure you have plenty of time to learn without becoming overwhelmed if you are new to dyeing, or ask questions and explore if you come with some background in dyeing. We will break for lunch midway through the workshop. Costs: General tickets (non-members) are $155 and Trustees Member tickets are $125. This includes a $30 materials fee. Each student will receive a Wing & A Prayer Farm Natural Dye Booklet; pre-scoured, pre-mordanted fibers for dyeing including 300 grams of Wing & A Prayer Farm breed specific farm yarn and roving; 100% organic cotton cellulose fiber square + 100% organic protein fiber square; natural dye extract; foraged materials; waterproof packaging for taking wet fiber at conclusion of class. About Tammy and Wing & A Prayer Farm Tammy is a shepherdess on Wing & A Prayer Farm in Southern Vermont where she raises various fiber flocks and herds to cultivate breed-specific farm yarns. In addition to caring for the farm of 70 sheep, 9 alpacas, 9 angora goats, 6 Cashmere goats and more, she dyes her own yarn with color from nature using plant matter in her surrounds and natural dye extracts. She has over 30 years of experience as an educator and she regularly shares at workshops and farm tours. About New England Farm to Fiber New England Farm to Fiber is an all natural farm fiber company based in the Boston Public Market. We support and promote small family fiber farms throughout New England with an emphasis on breed specific yarns.

    Jul 21